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; 400g kumara, cut into bite sized chunks; 1L Gluten Free vegetable stock; 2 garlic cloves, finely chopped; 3 leeks thickly sliced; 150g long grain brown rice; 2 tsp dried sage; 2 tsp fresh flat parsley; Salt to taste

Serves 4

Leek Vegetable Casserole Gluten Free

Back to recipes

Ingredients

2 medium onions, cut in half and then each half into three
3 carrots
3 celery sticks, cut into 1 inch cubes
400g kumara, cut into bite sized chunks
1L Gluten Free vegetable stock
2 garlic cloves, finely chopped
3 leeks thickly sliced
150g long grain brown rice
2 tsp dried sage
2 tsp fresh flat parsley
Salt to taste

Buy these ingredients now

Loading the player...

How to Chop Herbs

Method

Preheat oven to 180?. Put onions, carrots, celery and sweet potato in a large frypan, pour in the stock and bring to the boil.
Stir in the garlic, leeks, rice, sage and seasoning and bring back to the boil.
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.