Iowa Girl Eats · by Kristin Porter★ 4.8 (4)
Leek and Mushroom Rice
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 8%
CARBS 29G74% OF CAL
1G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 3G16% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice cooked with sautéed leeks and mushrooms in chicken broth, finished with lemon. A light, earthy, gluten-free side dish that pairs well with chicken or fish.
sideamerican🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon extra virgin olive oil
- 2 large or 3 small leeks (white and light green parts only, thinly sliced)
- 4 oz mushrooms (thinly sliced)
- salt and pepper
- 2 cloves garlic (minced)
- 1 cup long grain white rice
- 2 cups chicken broth
- squeeze fresh lemon juice
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 8%
CARBS 29G74% OF CAL
1G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 3G16% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 476mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 21mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.