Rice, Leeks, and Herbs

Serves 4


  • 150 g Semi-brown rice
  • 400 g Herbs
  • 4 Small leeks
  • 40 g of Grana Padano cheese
  • 1 Small tuft of parsley
  • 1 Liter of vegetable broth


Clean the herbs, and cut into small strips. Finely slice the white part of the leek, and simmer on a low flame with oil and a bit of water. Add the herbs, and cook for 10 minutes. Add the broth, and when it comes to a boil, stir in the rice. When the rice is cooked (approx. 40 minutes), add the minced parsley. Serve, first sprinkling grated grana cheese.


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