Morton Salt

In medium saucepan, heat oil. Add leeks and garlic; sauté until leeks are softened. Season with 1/2 teaspoon Morton^® Kosher Salt. Stir in mushrooms; continue to sauté with leeks 2 minutes. Add chicken broth and remaining 1/2 teaspoon Morton^® Kosher Salt; bring mixture to boil. Stir in rice and simmer covered 10 minutes, stirring occasionally. Add chopped lemon slices, stir and taste to adjust seasoning. Continue to simmer an additional 10 minutes or until chicken broth is absorbed. Stir in parsley; let stand 10 minutes. Serve with roasted or broiled chicken.

Tips:
* Morton’s Preserved Lemon Slices can be substituted for fresh lemon. ·
Other vegetables may be substituted for mushrooms.

1 tablespoon olive or vegetable oil
2 cups sliced leeks
2 garlic cloves, minced
1 teaspoon Morton^® Coarse Kosher Salt, divided
1 package (6-ounces) sliced Portobello mushrooms
1 package (8-ounces) sliced button mushrooms
2 (14-1/2 ounce) cans prepared reduced-sodium chicken broth
1-1/4 cups long-grain rice
1 tablespoon finely chopped fresh lemon slices *
1/3 cup chopped Italian parsley