Rice – Leek – Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g leek, prepared approx. 350
- 2 tablespoon butter or margarine
- 250 g rice
- 500 ml vegetable broth or meat broth
- 200 g salami
- 200 g cheese (Gouda), medium-aed
- 6 tomato (s)
- Lovage
Print Recipe
Pin Recipe Instructions
- Clean the leek sticks, cut in half lengthways, wash and cut into rings. Steam the leek in butter or margarine for approx. 5-10 minutes until soft (do not brown). Add rice and cook for about 2 minutes. Pour in the hot stock and stir. Cook in a closed pot for about 15 minutes. If necessary, add a little more stock, as the rice should not get too dry. Do not season additionally!
- Cut the salami and lovage into fine strips. Wash and slice tomatoes. Rasp cheese. Grease two baking dishes, each 24 cm long (or 1 large baking dish).
- Add the sliced salami and half of the grated cheese to the rice. Fill immediately into a greased baking dish. Top with tomato slices and lovage (or parsley). Sprinkle on the remaining cheese.
- Preheat the oven to 200 ° C. Bake the casserole on the middle rack for about 15-20 minutes depending on the desired browning.
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