Be sure to stir in the radicchio at the last minute. Its brilliant ruby coloring fades quickly when mixed with the warm rice.

Source: Better Homes and Gardens

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Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook leeks and garlic in hot oil until tender. Add uncooked rice. Cook and stir over medium heat 5 minutes more. In a saucepan heat broth. Slowly add 1 cup of the hot broth to the rice mixture, stirring mixture constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)

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  • Stir in the remaining broth. Cook and stir until rice is slightly creamy and just tender (add additional broth, if necessary, and cook until rice is just tender). Stir in the shredded radicchio or endive, shredded Parmesan cheese, and snipped parsley. Garnish with green onions, if desired. Serve immediately. Pass cracked pepper. Makes 6 side-dish servings.

Nutrition Facts

178 calories; fat 4g; cholesterol 3mg; carbohydrates 29g; insoluble fiber 2g; protein 6g; vitamin a 10.3RE; vitamin c 4.7mg; sodium 380mg; calcium 50.5mg; iron 2.2mg.
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