John Myers
Ingredients for 4 servings:
- 500 g leek, prepared approx. 350 g
- 2 tbsp butter or margarine
- 250 g rice
- 500 ml vegetable broth or meat broth
- 200g salami
- 200 g cheese (Gouda), medium-aged
- 6 tomatoes
- lovage
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Trim the leeks, halve them lengthwise, wash them, and cut them into rings. Sauté the leeks in butter or margarine for about 5-10 minutes until soft (do not brown). Add the rice and sauté for about 2 minutes. Pour in the hot stock and stir. Cook in a covered pan for about 15 minutes. Add a little more stock if necessary, as the rice should not become too dry. Do not add any additional seasoning! Cut the salami and lovage into thin strips. Wash and slice the tomatoes. Grate the cheese. Grease two 24 cm casserole dishes (or one large casserole dish). Add the sliced salami and half of the grated cheese to the rice. Immediately transfer to a greased casserole dish. Top with tomato slices and lovage (or parsley). Sprinkle with the remaining cheese. Preheat 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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