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Rice and Leek au gratin

This is a winter warmer. Can be served either on its own or with other vegetables or baked potatoes. If you want a bit more colour, saute some julienne carrots with the leeks.

  • Total time: 1 hour including prep

Serves: 4


  • 8 oz (200 g) long grain rice
    1 lb (454 g) leeks
    1 1/4 (700 ml) pints white sauce
    2 oz (50g) Grated cheese
    2 oz (50g) Fresh breadcrumbs
    1 tsp curry powder
    Butter to saute leeks
    Salt and pepper for seasoning


  1. Chop the leeks lengthways into thin slices then soak in water Boil the rice in salted water. Simmer for 12 minutes or until most of the liquid has been absorbed. Drain the rice. While the rice is boiling, heat the butter and curry powder in a wok or large saucepan then add the leeks and sautee until soft. Make the white sauce, season with salt and pepper Put the sauteed leeks into an ovenproof dish and top with the rice. Pour the white sauce over the rice then sprinkle the grated cheese and breadcrumbs over the top. Season with salt and pepper. Bake in the centre of a pre-heated oven for 35-40 minutes (Gas mark 6) until the top is golden brown

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