1
Heat a large saucepan over medium-low heat. Add the oil, leek or onion, carrot, and celery, and saute until the onion is tender., about 5 minutes.
2
Add the stock, rice, herbs, and bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes.
3
Add the chicken and simmer for another 10 minutes, or until the rice is done. Remove the bay leaf, add the parsley, and season to taste with the sea salt. Makes 4 servings.
NOTE: For a quicker version, omit the uncooked rice and simmer the stock and seasonings for 10 minutes instead of 30 minutes. Add 1 cup cooked rice or 1/2 c uncooked whole-grain pasta, when adding the chicken.