Leek and rice casserole
Ingredients
about 1 - 1,5 cup of rice
2-3 big or 4-5 smaller leeks, chopped
1 big onion, chopped
olive oil and/or canola oil
rosemary
salt, black pepper
water
Directions
In a pan, fry the leeks in oil around 5 minutes, add salt. Stir and turn off the heat. In a larger pan, fry the onion in oil, until golden brown. Add salt, pepper and rosemary. Add the rice and a cup of water. Stir, lower the heat and place a lid on the pan. From time to time, keep adding water and stirring. The rice will become bigger and softer. Add more water and stir, until the rice is soft. Add more rosemary, pepper and salt if needed. Grease an oven dish with some olive oil and put about 1/3rd of the rice in the bottom of the dish, level it. Take half of the leeks and spread on top of the rice. Then, make a second layer with rice and leek. Finally, use the remaining rice as the top layer of the dish. Sprinkle some olive oil and add some rosemary and pepper on top. Cover the dish with a lid and bake in a medium heat oven for about half an hour up to 40 minutes. Serve warm.
Serves 3-4.
