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.
- 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
- Preheat oven to 375 degrees. Butter and 9×13 baking dish.
Cook rice according to package directions.
- Place milk, onion, bay leaf, and thyme sprigs in a small pan and bring to a simmer. Let stand for 15 minutes then strain.
- 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.
- In a medium saute pan, heat oil over medium heat. Add shallots and cook until softened.
- 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.
- Combine the rice, bechamel sauce, carrot mixture and Parmesan in a large bowl and mix well. Transfer to prepared baking dish.
- Bake for 25 minutes and serve.