Leek casserole

Ingredients for 4 servings:

• 400 g rice
• 3 leeks, medium thick
• 1 small onion(s)
• 250 g Parmesan, freshly grated
• 1 cup vegetable broth, approx. 250 ml
• 200 ml cream
• 150 g tomato paste
• 1 pinch(s) of sugar
• salt and pepper
• 1 tbsp butter for sautéing the onions and greasing the dish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Wash the leek, cut into thin slices, and sauté in the vegetable stock in a covered saucepan for about 5 minutes until al dente. Do not allow the leek to become too soft. In the meantime, finely dice a small onion and preheat the oven to 200 degrees Celsius. Drain the leek and any remaining stock and set aside. In the pan, cook the onion in a little butter over medium heat until translucent; do not brown. Add the tomato paste and stir with the onions for about 1 to 2 minutes, then pour in the cream. Stir in the cream and season the sauce with sugar, salt, and a little pepper. Place the leek in a lightly greased baking dish and spread it out. Pour the tomato sauce over the leek. Alternatively, you can mix the leek and tomato sauce in the pan and then pour the mixture into the baking dish. Sprinkle with the grated Parmesan cheese and place the dish in the oven for about 15-20 minutes. The cheese should brown slightly, but not darken, as otherwise it will become bitter. Serve with the rice. You can prepare this traditionally from the beginning (see package instructions) or serve it as “quick rice” after 2 minutes in the microwave.