Leek and Vegetable Casserole

bowl Serves 4


  • 2 medium onions, cut in half and then each half into three
  • 3 carrots
  • 3 celery sticks, cut into 1 inch cubes
  • 400 g kumara, cut into bite sized chunks
  • 1 L gluten free vegetable stock
  • 2 cloves garlic, finely chopped
  • 3 leeks thickly sliced
  • 150 g long grain brown rice
  • 2 tsp dried sage
  • 2 tsp fresh flat parsley
  • salt to taste
  • pepper
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  • 1. Preheat oven to 180?. Put onions, carrots, celery and sweet potato in a large frypan, pour in the stock and bring to the boil.

  • 2. Stir in the garlic, leeks, rice, sage and seasoning and bring back to the boil.

  • 3. Transfer to a casserole dish, cover and cook for about 1 hour or until the vegetables are just soft, and the rice is tender. Garnish with fresh parsley.

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