INGREDIENTS
2 lb
yukon gold potatoes
2 smalls
leeks
2 tbsp
olive oil
1/2 cup
slivered almonds
4 larges
garlic cloves
6 cups
vegetable broth
1/2 cup
rice
1 pinch
saffron
1 serving
Salt & Pepper
2 tsp
red wine vinegar
2 tbsp
flat leaf parsley
1 serving
scale
1 serving
x
1 serving
x
1 serving
x