Summary

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

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Instructions

1. 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!
2. 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).
3. 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.
4. Preheat the oven to 200 ° C. Bake the casserole on the middle rack for about 15-20 minutes depending on the desired browning.