Mediterranean Leeks Casserole - Tave Me Presh

Step 1

I used 8 leeks for a 10X14 baking glass dish and a smaller personal size dish. I separated the green part of the leek for another dish I'll cook next week. If you would like to use the whole vegetable, then you might need only 5-6 leeks for this dish.

Step 2

Clean and prep the leeks. Remove the outer layer, cut out the top and as much of the green tail as you like. Wash leeks really well in running water. Once washed, cut leeks in cylindrical shapes to make medallions and add them to a bowl of fresh water so they can soak for half an hour or so.

Step 3

Mince garlic and chop onion. Chop fresh parsley and set it aside. Add olive oil to a medium size pot. Add garlic and onion and saute until translucent.

Step 4

Add ground beef and cook until browned. Use a wooden spoon to keep stirring and mixing so meat is browned and onions don't get burned.

Step 5

Add fresh parsley, oregano and smoked paprika. Then add the diced or crushed tomatoes. Mix everything well and let cook for a few minutes over medium heat.

Step 6

Add ground pepper and then the water and stock. I like to keep water boiling in a kettle on the side so by adding hot water, you don't slow down the cooking.

Step 7

Drain the leeks and add the leeks and rice to the pot. Mix slowly so you don't break down the leeks.

Step 8

Let cook for about 10 minutes. Then pour on the baking dish, even out the top and bake at 350 degrees for about 45 minutes.