Leek and Rice Skillet Casserole

Name: Leek and Rice Skillet Casserole
Yield: Yield: 4 to 6 servings.
Ingredients: 4 leeks; 1 green or red bell pepper; 1 green or red bell pepper; 2 stalks celery; 1 to 2 Tbsp oil; ½ to ¾ cup boiling water; 1 cup tomato juice or sauce (low-sodium or regular); 1 cup tomato juice or sauce (low-sodium or regular); 1 cup cooked rice; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

4 leeks
1 green or red bell pepper
2 stalks

Main course
Side dish
Stew
Vegan
Gluten-free

Method

Clean leeks thoroughly, then dry well. Cut all vegetables to fit feed tube.

Slicer: Slice leeks, bell pepper and celery, using medium pressure. Sauté in oil on medium heat for about 5 minutes, until golden. Add boiling water just to cover. Simmer, covered, for 5 minutes.

Add tomato juice and bring to a boil. Add rice, salt and peppe