Monday, January 31, 2022
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| The finest rice and vegetable casserole |
Ingredients for 8 portions
- 600g carrot(s)
- 4 tbsp oil
- 500g long grain rice
- 4 tbsp curry powder
- 1,000mL vegetable broth
- 80g butter or margarine
- 600g Peas, TK
- salt and pepper
- 2 pinch(s) sugar
- 4 m.-big egg(s)
- 400g whipped cream
- Nutmeg, freshly grated
- 250 g Gouda grated
Nutritional values per serving
- kcal 735
- protein 20.17g
- fat 42.67g
- carbohydrate 67.66g
Preparation
- Working time about 20 minutes
- Cooking/baking time approx. 35 minutes
- Total time about 55 minutes
Peel the carrots and cut into cubes.
Heat the oil in a saucepan and sauté the rice while stirring. Sprinkle the curry powder on top and sauté briefly. Deglaze with vegetable stock, bring to the boil and cook for about 10 minutes on a low heat with the lid closed.
In the meantime, melt the butter and fry the diced carrots in it. Add the peas and season the vegetables with salt, pepper and sugar. Mix the rice with the vegetables and place in a casserole dish. Whisk the eggs with the cream, season with salt, pepper and nutmeg and stir in the grated cheese. Pour evenly over the ingredients in the mold.
Bake in a preheated oven at 180 °C for approx. 25 minutes.
The casserole goes great with a salad or cold roast.
Tip for those who like it with some meat: cut 300 g of chicken breast into strips and fry in hot oil. Season with salt and pepper and remove from the pot. Then sweat the rice in the frying fat until translucent and continue as above. Mix the strips of meat with the remaining ingredients, place in the casserole dish, pour the sauce over it and then bake as above.