Lentil, rice, and salmon cannelloni

Name: Lentil, rice, and salmon cannelloni
Prep time: 20 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 or 2 large leeks; Cooked brown rice; Cooked pardina lentils; Roasted red peppers; Canned salmon in its own juice; Garlic powder; Onion powder; Ground cayenne pepper

Beans & legumes

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Today I'm making a different kind of lentil, rice, and salmon cannelloni: instead of pasta, I use leek tubes to wrap the filling. It's a great way to serve legumes with simple ingredients like brown rice, pardina lentils, roasted red peppers, and canned salmon in brine. With the rice and lentils already cooked, this recipe is ready in 30 minutes.

To make sure these pasta-free cannelloni turn out nicely, I stuff the leek tubes gently before popping them into the oven. Garlic powder, onion powder, and cayenne give the filling plenty of flavour, though you can adjust it with your favourite spices. I love them for a meal for two whenever I want something different from the usual bowl of lentils and rice.

If you enjoy pairing legumes with grains, I recommend checking out my Lentils with vegetables and brown rice and my Rice and lentil burgers.

Prep: 20 minCook: 10 minServes: 2

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Ingredients

Here are the ingredients you need for this recipe

1 or 2 large leeks
Cooked brown rice
Cooked pardina lentils
Roasted red peppers
Canned salmon in its own juice
Garlic powder
Onion powder
Ground cayenne pepper

Step by step

Method

1Wash the leeks, trim off the dark green parts, and gently push from the center without tearing to slide out the hollow leek "tubes".
2Finely chop the remaining leftover leek and mix it in a bowl with all the other filling ingredients.
3Preheat the oven to 200ºC.
4Stuff the leek tubes with the mixture.
5Arrange them in an oven-safe baking dish.
6Bake for 10 min or until the leek tubes pick up a nice golden colour.
7All done! Now we can enjoy our Lentil, rice, and salmon cannelloni!

Extra tips

1There are no exact measurements for the rice and lentils, just eyeball it since no two leek tubes are the same size. I used equal parts rice and lentils.
2Feel free to season with any other spices you love.
3You can use cooked fresh salmon instead of canned salmon in brine.
4If you love bechamel sauce, you can certainly top them with one; I personally just don't like bechamel at all.
5I don't add extra salt because canned salmon is already quite savoury, but feel free to add some if you prefer.

Frequently asked questions

Are these lentil cannelloni gluten-free?

Because we use leeks instead of pasta, the main ingredients are naturally gluten-free. If you are cooking for someone with celiac disease, double-check the labels on the canned salmon, spices, and any packaged items, and take care to prevent cross-contamination.

Can I swap the salmon for tuna?

Yes, you can easily use canned tuna in spring water instead of salmon. Just drain it well so the filling isn't overly wet and is easy to pack into the leek tubes.

How should I store leftovers?

Place them in an airtight container in the fridge as soon as they have cooled down slightly, without leaving them at room temperature for more than an hour. Since they contain cooked rice, enjoy them within 24 hours and only reheat the portion you're going to eat until piping hot throughout.