1. In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden. 2. Add the Swiss chard and stock and bring to a simmer. 3. Cook until the chard wilts, about 10 minutes. 4. Add the rice, salt, and pepper. 5. Cover and cook over low heat about 20 minutes until the rice is cooked. 6. Stir in cheese and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
