Ingredients

• 2 tbsp olive oil
• 2 leeks (white and light green parts only), chopped
• 1 large onion, chopped
• Kosher salt
• Pepper
• 2 large cloves garlic, finely chopped
• 1 1/2 cups Kangen Rice/li>
• 1/2 cup dry white wine
• 1/2 cup fresh lemon juice (from about 2 large lemons)
• 2 cup chicken broth
• 2 cup 9.5 pH Kangen Water/li>
• 1/2 cup sour cream
• 1/2 cup grated Parmesan
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 tbsp chopped fresh tarragon

Directions:

• Heat the oil in a large skillet over medium heat. Add the leeks and onion and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.
• Stir in the garlic and cook for 1 minute. Add the rice, wine, lemon juice, and 1⁄2 teaspoon each salt and pepper and cook, stirring, until the wine is absorbed, about 2 minutes.
• Add the chicken broth and Kangen Water and bring to a boil. Reduce heat and simmer, until the liquid has absorbed and the rice is tender, 18 to 20 minutes. Remove from heat and fold in sour cream, Parmesan, parsley, and tarragon

Perfect Pairings:

• To create a complete meal with this delicious spring Kangen Rice dish, pair it with your favorite protein and veggie. Dish a bed of the desired amount of rice on the plate and top with your protein of choice. Add veggies to plate, garnish and serve.
• We recommend these two delicious combos; lemon pepper chicken breast with asparagus or lemon pepper salmon steak with French green beans with pan-fried shallots.