3 tbsp. butter
3 sm. leeks, chopped
1 sm. onion, chopped
1 lg. carrot, sliced THIN
1/2 c. regular long-grain rice
1 1/2 tsp. salt
8 c. water
3 lg. potatoes, peeled & sliced THIN
1 bag fresh spinach, washed & chopped
12 spears asparagus, cut in 1 inch pieces
1 c. heavy whipping cream
Dash of black pepper

One hour before serving saute leeks and onions in butter until tender, not brown, in large Dutch oven. Add rice, salt and water. Cover, bring to boil, reduce heat and simmer 5 minutes. Add potatoes, carrots and asparagus. Cover and simmer 10 minutes. Add 4 teaspoons salt, pepper, spinach and cream. Stir gently and serve. Great served with crusty bread-rolls, grapes and jarlsburg cheese. Serves 8.