Ingredients

How to make it

  • Preheat the oven to 400.
  • In a medium sauce pan, heat a tablespoon of olive olive oil until it just shimmers. Add the leeks and a pinch of salt and sweat for about three minutes--do not allow the leeks to brown.
  • Toss the garlic and tomatoes into the pan with another pinch of salt and drizzle with a little more oil. Keep cooking the vegetables over medium-low heat until the the leeks are melty and the tomatoes begin to collapse. You may need to add a splash of water to prevent browning. Pull the pan off the heat and let it cool to room temperature.
  • Mix the rice, spinach, pinenuts, and most of the cheese with the cooled vegetables in the pan. Beat the eggs with a pinch of salt and fold them into the rice; then pour tthe whole thing into an oiled baking dish and sprinkle with remaining cheese.
  • Bake until firm, about 25 minutes. Leave the gratin to cool just a few minutes before cutting into wedges and serving. This tastes great topped with dollops of pesto, if you happen to have it around.

Reviews & Comments 1

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  • optimistic1_2 2 years ago
    stickin to your ribs, yet healthy lunch or dinner choice....will try this on a night when I am tired and the family is hungry....
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