Description
Elegant stuffed leeks filled with savory beef and rice make a simple weeknight dinner feel special, offering a satisfying mix of tender leek texture and hearty filling.
Ingredients
Scale
- 4 large leeks
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup beef broth
- Parmesan cheese for topping
Instructions
- Preheat your oven to 375°F (190°C). Clean the leeks by trimming off the tough dark green tops and the root ends. Cut each leek in half lengthwise and rinse between the layers.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant, about 3–4 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spoon. Drain excess fat if needed.
- Stir in the cooked rice, thyme, salt, and pepper into the beef. Mix until combined and heat through, then remove from heat.
- Stuff each leek half with the beef and rice mixture, arranging them snugly in a baking dish.
- Pour the beef broth around the leeks in the baking dish.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle with Parmesan cheese, and return to the oven to bake uncovered for an additional 10 minutes, until golden and bubbly.
- Let the leeks rest for 5 minutes, then serve warm.
- Plate the leeks and finish with freshly cracked black pepper and extra grated Parmesan.
Notes
Store in an airtight container for 3-4 days, or freeze for up to 2 months. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg