Ingredients
2 tablespoons butter
1 leek, halved length-wise and sliced
8 ounces sliced mushrooms
2 tablespoons flour
1/4 cup whole milk or heavy cream
1/4 cup grated parmesan cheese
1 can (14.5 oz.) Libby's Cut Wax Beans, drained
2 cups cooked wild long-grain rice
1 tablespoon chopped fresh parsley
2 tablespoons butter
1 leek, halved length-wise and sliced
8 ounces sliced mushrooms
2 tablespoons flour
1/4 cup whole milk or heavy cream
1/4 cup grated parmesan cheese
1 can (14.5 oz.) Libby's Cut Wax Beans, drained
2 cups cooked wild long-grain rice
1 tablespoon chopped fresh parsley
Instructions
1. In skillet, melt butter over medium. Add leeks and mushrooms; cook 5 minutes.
2. Stir in flour; cook 2 minutes until bubbly. Slowly pour in milk/cream and add cheese. Stir and cook until melted and creamy, about 5 minutes.
3. Add beans; stir to coat and heat through. Serve over rice divided among 4 bowls and topped with parsley.
1. In skillet, melt butter over medium. Add leeks and mushrooms; cook 5 minutes.
2. Stir in flour; cook 2 minutes until bubbly. Slowly pour in milk/cream and add cheese. Stir and cook until melted and creamy, about 5 minutes.
3. Add beans; stir to coat and heat through. Serve over rice divided among 4 bowls and topped with parsley.
