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Spring rice casserole with leek and tuna

Spring rice casserole with leek and tuna

Based on 13 ratings
In app
"A creamy rice bake from the oven with spring vegetables and tuna? Yes, please! When all the ingredients are ready, you will only need to let the oven do the rest for you. Wait patiently (definitely the hardest part) and enjoy it! This casserole comes together quickly and can also be prepared ahead of time. You can use any vegetables you like but we chose in-season leek and scallions as well as frozen peas for a budget-friendly meal."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
90 g
basmati rice
½
leek
2
scallions
100 g
canned tuna (drained)
½
red onion
½ clove
garlic
1 tbsp
butter
½ tbsp
flour
¼ tsp
curry powder
100 ml
whole milk
150 ml
vegetable broth
50 g
frozen peas
50 g
Gouda cheese (grated)
salt
MetricImperial

Utensils

oven, knife, cutting board, pot, spatula, baking dish

How-To Videos

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How to clean and cut leeks

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How to prepare garlic

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How to cut an onion

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How to cut green onions

Nutrition per serving

Cal439
Fat15 g
Protein23 g
Carb52 g
  • Step 1/ 3

    Preheat oven to 180°C/350ºF.  Cut scallions into fine rings. Separate the whites from the greens and put the latter aside for garnishing. Cut leek into fine rings. Dice onion and mince garlic. Rinse rice and drain. Heat butter in a deep frying pan. Fry onion, garlic, scallion whites, and leek over medium-high heat for approx. 3–5 min. until translucent. Season with salt. Then add flour and curry powder, and fry for approx. 1 more min.
    • 2 scallions
    • ½ leek
    • ½ red onion
    • ½ clove garlic
    • 90 g basmati rice
    • 1 tbsp butter
    • ½ tbsp flour
    • ¼ tsp curry powder
    • salt
    • oven
    • knife
    • cutting board
    • pot
    • spatula

    Preheat oven to 180°C/350ºF. Cut scallions into fine rings. Separate the whites from the greens and put the latter aside for garnishing. Cut leek into fine rings. Dice onion and mince garlic. Rinse rice and drain. Heat butter in a deep frying pan. Fry onion, garlic, scallion whites, and leek over medium-high heat for approx. 3–5 min. until translucent. Season with salt. Then add flour and curry powder, and fry for approx. 1 more min.

  • Step 2/ 3

    Stir in milk. Let simmer for approx. 2 min. Add vegetable broth and rice, and mix well. Simmer for approx 8 min. over medium-high heat, stirring occasionally.
    • 100 ml whole milk
    • 150 ml vegetable broth

    Stir in milk. Let simmer for approx. 2 min. Add vegetable broth and rice, and mix well. Simmer for approx 8 min. over medium-high heat, stirring occasionally.

  • Step 3/ 3

    Stir in tuna, frozen peas and ¾ of the cheese. Mix until combined. Then pour everything into a baking dish and sprinkle with the remaining cheese. Bake in the oven for approx. 25 min. until the top turns golden brown. Garnish with remaining scallion greens.
    • 100 g canned tuna (drained)
    • 50 g frozen peas
    • 50 g Gouda cheese (grated)
    • baking dish

    Stir in tuna, frozen peas and ¾ of the cheese. Mix until combined. Then pour everything into a baking dish and sprinkle with the remaining cheese. Bake in the oven for approx. 25 min. until the top turns golden brown. Garnish with remaining scallion greens.

  • Enjoy your meal!

    Spring rice casserole with leek and tuna

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