Leek and Rice Pie
Baking and Desserts | French cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Leek and Rice Pie
Ingredients
- Olive Oil - 3 tablespoons
- Leek - 4 pieces
- Onion - 2 pieces
- Bay leaf - 1 piece
- Thyme - ½ teaspoon
- Dry White Wine - 5 fl oz
- Farm fresh eggs - 3 pieces
- Milk - 10 fl oz
- Gruyère cheese - 1.8 oz
- Rice - 7.9 oz
- Red Long Chili Peppers - 1 piece
- Bouillon cube - ½ piece
- Cream - 4 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Roast the pepper in the oven for 10 minutes at 356°F on parchment paper. Turn it once during this time. Remove from the oven, place in a deep dish, cover with a towel, and let cool.
Step 2
Cook the rice by adding it to boiling salted water for 15 minutes, cooking over medium heat, then drain and rinse under cold water. Set aside.
Step 3
Wash the leeks, remove the root and outer green leaves. Slice the white part of the leek into thin rings. Finely chop the onion. Grate the cheese. Grease a baking dish with olive oil and preheat the oven — along with the grill — to 356°F.
Step 4
Heat the olive oil in a saucepan, add the leeks, onion, bay leaf, and thyme, and cook, stirring, over low heat for 5 minutes until the onion is soft and translucent. Pour in the wine, cover, and cook for another 12 minutes.
Step 5
Beat the eggs, mix in the milk and grated cheese. Combine the contents of the pan with the cooked rice. Then add the egg and cheese mixture. Transfer everything to the greased dish and bake in the oven for 30 minutes.
Step 6
Meanwhile, prepare the sauce. Peel the roasted pepper from the skin and seeds and finely chop the flesh. Crumble the bouillon cube into 150 ml of warm water. Place the pepper and broth in a blender and puree, then transfer to a saucepan and bring to a boil. Cook for 2 minutes. Stir in the cream and heat, but do not let it boil. Season with salt and pepper.
Step 7
Invert the leek pie onto a plate and serve immediately, with the sauce served warm in a gravy boat.
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