Braised Leeks & Lentil Gratin – Lentils.org

Braised Leeks & Lentil Gratin

  By lentilsorg    

July 12, 2015

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A satisfying vegetarian side dish.

  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 8
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Directions

  1. In a medium skillet, sauté bacon until crispy. Remove bacon to a plate lined with paper towel. Drain bacon fat from skillet. Then add butter and leeks. Sauté until tender and slightly golden. Deglaze with white wine, scraping the bottom of skillet to remove delicious bits at bottom.
  2. Add stock, salt and pepper, and cover skillet with a lid. Simmer on medium heat for approximately 25-30 minutes. The leeks should be tender.
  3. Add cream and reduce to medium heat. Continue cooking until leek mixture thickens, stirring continuously. Remove from heat and add lentils and cooked rice.
  4. Preheat oven to 400˚F (200˚C). Pour mixture into a buttered casserole dish and sprinkle bread crumbs and cheese evenly. Bake for 15 minutes, until the cheese and bread crumb layer is golden.

Ingredients

¾ cup (175 mL) cooked wild or long grain rice

2 slices pork or turkey bacon, finely chopped

2 Tbsp (30 mL) unsalted butter

3 (whole) leeks, halved, cleaned and chopped

½ cup (125 mL) dry white wine

1 cup (250 mL) low sodium chicken or vegetable stock

1/4 tsp (1 mL) salt and freshly ground black pepper

¼ cup (60 mL) 35% cream

1 cup (250 mL) fully cooked or canned lentils, drained and rinsed

¼ cup (60 mL) Panko or regular bread crumbs

¼ cup (60 mL) finely grated Parmesan cheese

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Nutrition Facts

Serving Size3/4 cup (175 mL)
Calories190
Sodium220 mg
Potassium188 mg
Protein6 g
Cholesterol25 mg
Sugar2 g
Total Fat10 g
Saturated Fat5 g
Total Carbohydrates16 g
Dietary Fiber3 g