Yield:
Makes 8 servings.Ingredients
6 leeks
3 tablespoons butter
6 cups chicken broth
1/4 cup basmati rice
6 pitted prunes (optional)
1/4 teaspoon nutmeg
Instructions
Slice leeks, using just a bit of the green part, and saute in butter until translucent. Add broth and rice, and simmer at least 30 minutes, or until the rice is cooked tender. If using the prunes, chop them into small bits and add at the end of the cooking time. Season with nutmeg.
