2 Leeks, chopped (dark greens removed)
6 fist sized potatoes, cubed
1 carrot, grated (two fingers width, forearm length)
3 handfuls of wild rice (I use a nice mix of dark brown prairie and black rice)
1L of good quality faux-chicken broth (or veggie broth)
Oil (high flashpoint, e.g. grapeseed)
½ tbsp. Smoked Paprika
1 tsp. cracked pepper
1 tsp. salt
½ tbsp. flour
2 tbsp .Butter
Heat cast iron pot to mid-high and melt some butter (~1 tbsp). While heating toss potatos in some oil with the paprika, pepper, salt and flour until well coated. Toss potatoes into pot and stir regularly. When a good layer of browed stuff builds up on the bottom of the pot add leaks and the other tbsp. of butter. Once the leeks start to become translucent add carrot. Stirring should be regular throughout to prevent burning of stuff on the bottom. Unstick any potatoes but try to limit how much you scrape off the bottom. After a few min remove everything from the pot and add 1 ladle of broth to deglaze stuff stuck on bottom. Add more broth if needed until everything is mixed into solution. Add leek, potato and carrot mixture back into pot then add remaining broth and rice. Let simmer until rice is soft (~45min).
~ 4 servings
