Rice Gratin with Carrots and Leeks

This recipe is nice for the colder days that are approaching. It takes a bit of time to make but is as good on the second day as the first, and is filling enough that it can be accompanied by a simple green salad or beet salad.

Serves 6-8

  • 1 cup long-grain white rice
  • 2 cups milk
  • 1/2 small onion
  • 1 bay leaf
  • 3 thyme sprigs
  • 4 Tbsp. butter
  • 4 Tbsp. all-purpose flour
  • 1/2 cup chopped tarragon, parsley, thyme
  • 2 Tbsp. Olive oil
  • 2 shallots, chopped
  • 1 lb. Leeks, thinly sliced and thoroughly rinsed
  • 1 lb. carrots, peeled and thinly sliced on the diagonal
  • 1/4 cup chopped parsley
  • 1/4 cup chopped marjoram
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  1. Preheat oven to 375 degrees. Butter and 9×13 baking dish.
    Cook rice according to package directions.
  2. Place milk, onion, bay leaf, and thyme sprigs in a small pan and bring to a simmer. Let stand for 15 minutes then strain.
  3. In a separate pan, melt butter over low heat and add flour. Whisk lightly and then add the milk. Cook mixture, stirring well, until it is thick, about 7-10 minutes. Season with salt and freshly ground black pepper. Set aside.
  4. In a medium saute pan, heat oil over medium heat. Add shallots and cook until softened.
  5. Add leeks and carrots and saute until lightly browned and soft, 10-12 minutes. You may need to cover the pan to allow the carrots to cook fully. Season with salt and freshly ground black pepper.
  6. Combine the rice, bechamel sauce, carrot mixture and Parmesan in a large bowl and mix well. Transfer to prepared baking dish.
  7. Bake for 25 minutes and serve.