Mushroom & Leek Rice Casserole
This baked rice dish comes together quickly and is a lovely side meal with a protein of your choice. It works great as a side dish or as a stand-alone meal with the addition of sausage or chicken. The combination of mushrooms and leeks adds a depth of flavor to the baked U.S. white rice. Quick and easy, it’s a go-to for those busy weeknights.
Ingredients
| 1 tbsp | butter or oil | |
| 1 | yellow onion, finely chopped | |
| 2 | cloves garlic, minced | |
| 176 g | cremini mushrooms, washed and sliced | |
| 88 g | white button mushrooms, washed and sliced | |
| 250 g | prepared leek (approx. 1 leek stalk) | |
| 370 g | uncooked white rice | |
| 973 ml | vegetable stock | |
| 2 sprigs | fresh thyme | |
| 60 g | grated cheddar cheese | |
| Optional: | 4 cooked sausages or 1 cup of cooked meat like chicken, cut into bite-sized pieces | |
