3 leeks, sliced (white parts only!)
1 bunch rapini, chopped
6 cups chicken or veggie stock
3/4 cup (uncooked) jasmine rice
1/4 cup dry vermouth
1/4 cup chopped Italian parsley
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
2 bay leaves
juice and zest of 1 Meyer lemon
freshly ground black pepper
In a wide-bottomed pot or dutch oven, heat the olive oil and butter.
Add the garlic, rapini, parsley, rice and leeks.
Saute until the leeks start to soften and the rapini starts to wilt.
Pour in the broth, vermouth, juice, zest and spices.
Cover and cook until the rice is fully cooked, about 15 minutes.