A cozy dish for days that start to get colder. Leek is one of the freshest ingredients this season and make the most of its flavor and accompany it with Esporão Colheita red.

Ingredients (Serves 4)

  • Long-grain brown rice
  • 2 leeks
  • Cilantro stalks (from 1 bunch)
  • Chard stalks (from 1 bunch)
  • 1 garlic clove
  • 1 large onion
  • 1 bay leaf
  • Lemon zest
  • 1.5 cups grated parmesan
  • Boiling water
  • 1 tablespoon butter
  • 2 tablespoons Esporão Olival dos Arrifes Extra Virgin Olive Oil
  • Salt to taste


Soak the brown rice overnight. The next day, wash the rice with a strainer. 

Heat half a tablespoon of butter and two tablespoons of olive oil over medium heat. Add the bay leaf, minced or sliced garlic and chopped onion. When the onion starts to brown, add the leek, sliced, and a pinch of salt. Let cook for seven minutes. Add the stalks chopped into small pieces and let cook for another five minutes, adding another pinch of salt.

Now it’s time to add the rice and stir well for three or four minutes. Boil one litre of water and add little by little, while stirring. As the water evaporates, add more water until the rice is cooked.

Check the seasoning and when it’s ready, al dente, add half a tablespoon of butter and the parmesan cheese (leaving aside a little cheese to garnish) and stir well.  

Serve hot, garnished with parmesan and lemon zest. 


NOTE: the stalks can vary, using whatever you have left over from other dishes. Options include beet, turnip or parsley.