Rice – Leek – Gratin

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.