Leek and Vegetable Casserole

Name: Leek and Vegetable Casserole
Yield: 4
Ingredients: 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

Serves 4

Leek Vegetable Casserole

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Ingredients

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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Method

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.