Leek and Rice Pie
6 servings
80 minutes
Leek and rice pie is an elegant French dish that embodies the sophistication of culinary traditions. Its roots lie in provincial cuisine, where leeks are valued for their delicate flavor and aroma. This pie combines the lightness of the egg mixture, the rich creamy scent of Gruyère, and a hint of white wine's acidity. The blend of soft leeks, tender rice, and aromatic herbs makes it an ideal choice for a cozy family dinner. The warm pepper sauce adds spiciness and depth to the flavor. Served hot, this pie can win the hearts of French cuisine lovers, transporting them to the atmosphere of small villages where food is an art.
1
Bake the peppers in the oven at 180 degrees for 10 minutes on baking paper. Turn once during this time. Remove from the oven, place in a deep plate, cover with a towel, and let cool.
- Fresh red pepper: 1 piece
2
Cook the rice — add it to boiling salted water for 15 minutes, cook over medium heat, then drain and rinse in cold water. Set aside.
- Rice: 225 g
- Salt: to taste
3
Wash the leek, remove the root and outer green leaves. Slice the white part of the onion into thin pieces. Chop the onion finely. Grate the cheese. Grease the baking dish with olive oil and preheat the oven — along with the grill to 180 degrees.
- Leek: 4 pieces
- Onion: 2 pieces
- Olive oil: 3 tablespoons
4
Heat olive oil in a pot, add leek, onion, bay leaf, and thyme, and cook, stirring, on low heat for 5 minutes until the onion is soft and translucent. Pour in the wine, cover, and cook for another 12 minutes.
- Leek: 4 pieces
- Onion: 2 pieces
- Bay leaf: 1 piece
- Thyme: 0.5 teaspoon
- Dry white wine: 150 ml
5
Beat the eggs, mix in milk and grated cheese. Combine the contents of the pan with boiled rice. Then add the egg-cheese mixture. Transfer everything to a greased dish and bake in the oven for 30 minutes.
- Chicken egg: 3 pieces
- Milk: 300 ml
- Gruyere cheese: 50 g
- Rice: 225 g
6
At this time, prepare the sauce. Peel the roasted pepper from the skin and seeds and finely chop the flesh. Crumble the broth 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.
- Fresh red pepper: 1 piece
- Bouillon cube: 0.5 piece
- Cream: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Flip the onion pie onto a plate and serve immediately, while serving the sauce warm in a sauceboat.