Spring rice casserole with leek and tuna

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!