PG TESTED

• 4 to 5 leeks
• 1 cup celery stalks, diced
• 1/2 cup fresh parsley leaves, chopped (or 2 tablespoons dried parsley)
• 3/4 cup olive oil
• Salt and pepper to taste
• 1 cup short grain rice
• 2/3 cup dry white wine
• 21/2 cups vegetable broth (keep warm)
• 16-ounce can diced tomatoes

Clean and wash leeks well. Cut into  1/4 inch slices. In a large pan, saute leeks, celery and parsley in the olive oil over medium-high heat until tender.

Reduce heat slightly and add salt, pepper and the rice.

Add the wine and bring to a boil.

When wine is absorbed, add the broth. When broth is absorbed, add the tomatoes and their juices.

Mix well. If necessary, add a little more water until rice is cooked. It must not become dry.

Serve immediately.

-- Adapted from Christina Panteleimonitis