5 cups broth
2 Tbs. olive oil
2 c. chopped leeks, white and tender green parts
1 c. arborio rice
1/3 c. quinoa
1/4 c. white wine
corn kernels from 2 ears of corn
1 lb. tomatoes, peeled, seeded and diced
1 clove garlic, minced
1/2 tsp. fresh thyme
1/2 c. chopped basil, plus a little extra for garnish
salt & pepper to taste
Keep the broth simmering on another burner while you heat the oil in another pan. Add the leeks to the oil and cook for a few minutes then add the rice and quinoa and cook for another 2 minutes or so. Add the wine and continue cooking until all the liquid is absorbed then add the corn, tomatoes, garlic and thyme. Add the broth 1/2 cup at a time, stirring constantly until the liquid is mostly absorbed each time. Continue cooking and adding broth for about 22 minutes, or until the rice is tender and creamy. Add the basil in the last 5 minutes and season to taste with salt & pepper.
We started the meal off with some salads made with a combination of leaf lettuce and other mixed greens, cherry tomatoes, carrots, cucumbers and nasturtium flowers. The dressing was the Lemon Zinger Vinaigrette which I think is my favorite dressing recipe from Vive le Vegan.