Rice with vegetables
1 small stalk of leeks
1 tsp sl. oil
60 g of rice
50 ml white wine
1 / 2 tbsp. beef broth
2 tbsp peas,
1 tsp olive oil
2 sprigs of mint or dill,
1 tablespoon grated cheese.

Leeks washed and purified, cut into thin rings separate white and green parts (leaves reserved for serious vegetable broth). Fry the white part of leeks in butter until transparent, add rice and fry lightly. Pour the wine and, stirring constantly, gradually pour in broth. Salt, pepper, and cook over low heat. under the lid. After 20 minutes add the green part of leeks, green peas and cook for 5 minutes.
In a pan heat the oil and fry the chicken fillets or lamb for about 5 minutes.
Dill cut into small pieces and together with the grated cheese mixed with rice. Top lay the meat.