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Rice casserole with leek, salami and ham

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Ingredients for 4 servings:

  • 250 g rice
  • 200 g cooked ham
  • 200g salami
  • 1 stalk(s) leek
  • 1 onion(s)
  • 1 cup of crème fraîche, approx. 150 – 200 g
  • 3 eggs
  • 250 g cheese, grated
  • salt and pepper
  • nutmeg
  • Paprika powder
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Add rice to boiling water and cook for 10-15 minutes. Slice the leek into rings and fry. Dice the onion, cooked ham, and salami and fry with the leek. Season to taste. Beat the eggs and add a little salt. Grease a baking dish with margarine. Pour the rice into the baking dish, then add the cooked ham/salami/leek and onion. Pour the beaten eggs over it and scatter dollops of crème fraîche on top. Finally, sprinkle with grated cheese. Bake in an oven preheated to 180°C (top/bottom heat) for 15 minutes. It may not look as delicious in the picture, but it’s absolutely delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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