Infusing smokiness with simple ingredients, this one pan recipe lets rice be a canvas for an array of flavors. The aged Gouda brings an edge to the palate, giving the spotlight to a hard cheese that punches its name without textural overkill.
- 2/3 cup finely shredded aged Gouda
- 2 leeks, white and light green parts, cut lengthwise and thinly sliced
- 3 large garlic cloves, minced
- 2 tbsps Smoky Lime Salt Blend
- 2 cups jasmine rice
- 1 quart chicken broth
- 2 tbsps olive oil
- 1/3 cup snipped fresh parsley
- Salt to taste
Mince garlic cloves, slice leeks, and shred aged Gouda. Prepare chicken broth if necessary.
Heat olive oil on medium in a medium-sized saucepan, then add garlic. Fry until fragrant and browning begins to occur, under 30 seconds. Add leeks and stir frequently for 2-3 minutes until browned again.
Add Smoky Lime Salt Blend, stir to coat leeks, then immediately pour in broth and add rice. Lower heat, bring to a boil, and stir occasionally until the boiling begins. Cover and cook 15 minutes.
Meanwhile, chop parsley. When the rice is done, remove from heat and leave the lid on to steam it for 10 minutes. Mix in cheese and parsley. Salt to taste.