Spring rice casserole with leek and tuna

Name: Spring rice casserole with leek and tuna
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 1 cup basmati rice; 1 leek; 4 scallions; 7 oz canned tuna (drained); 1 red onion; 1 clove garlic; 2 tbsp butter; 1 tbsp flour; 0.5 tsp curry powder; 0.85 cup whole milk; 1.25 cups vegetable broth; 0.5 cup frozen peas; 1.25 cups Gouda cheese (grated); salt

Based on 15 ratings

In app

Martina Trommer

Chef at Kitchen Stories

www.instagram.com/saytine/

"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

MetricImperial

90 g

basmati rice

leek

scallions

100 g

canned tuna (drained)

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

Utensils

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

Nutrition per serving

Cal439

Fat15 g

Protein23 g

Carb52 g

Step 1/3
- 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
- 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
- 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!