Fennel Leek Casserole
Fennel and leeks combine in this cheesy creamy casserole.
Servings 6 servings
Calories 231kcal
Equipment
- Large pot
- Large non-stick skillet
- Casserole dish
Ingredients
- 1 large fennel bulb thinly sliced
- 1 leek cut in half and sliced into ¾" chunks
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup long grain rice
- ⅔ cups half and half
- 1 cup grated Swiss cheese
- Crushed red pepper
Instructions
- Cut the green part off the leek and slice the white part in haf lengthwise. Cut into ¾" chunks and separate the pieces.
- Leeks may contain sand between the leaves so proper washing is important. Wash the leeks thoroughly in a bowl of cold water.
- Use a slotted spoon to lift the leeks from the water. Do not pour the water off as any sand in the bottom of the bowl with stick back to the leeks.
- Drain the leeks on paper towels. Slice the fennel bulb.
- Bring 5 cups of water to a full boil. Add the long grain rice and cook for five minutes, then drain.
- Melt the butter in a non-stick skillet over low-medium heat. Add the leeks, fennel, salt, and pepper.
- Cook, stirring frequently until the fennel and leeks are just beginning to soften. Pour in the drained rice and half and half, stirring to combine.
- Fold in the grated Swiss cheese and pour everything into a buttered casserole dish. Sprinkle a few crushed red pepper flakes over the top.
- Bake in a 350 degree oven for one hour. Serve piping hot from the oven.
Nutrition
Calories: 231kcal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 507mg | Potassium: 259mg | Fiber: 2g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 1mg