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Rice Casserole with Brussel Sprouts and Bell Pepper

A home-style Rice Casserole with Brussel Sprouts and Bell Pepper made with Brown Rice, Vegetable Bouillon Cube, Brussel Sprouts, Red Bell Pepper, and Leerdammer Cheese. It takes about 50 min and serves 2. Keep it handy for the next time you cook it.

Ingredients

• 150 g
• 1
• 250 g
• 1
• 100 g
• 2
• 3/4 tsp
• 2 tbsp
• 5 sprig
• 100 g
• 1 1/2 tbsp
• 1

Method (preview)

1. 1

   Original recipe called for broken white rice, which cooks faster.

2. 2

   I used round brown rice instead.

3. 3

   Start rice cooking with bouillon cube.

4. 4

   Warm grill [or oven] to highest.

5. 5

   Clean the sprouts.

6. 6

   Cook in boiling water [?or steam] for about 10 min.

7. 7

   Meanwhile, wash the bell pepper and chop it.

8. 8

   Add to the sprouts and cook another 5 min, till both are done.

9. 9

   Drain.

10. 10

    Grate about 1/4 of the cheese; slice the rest.

11. 11

    Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese, and creme fraiche.

12. 12

    Turn into a flat casserole dish or two individual dishes.

13. 13

    Top with sliced cheese.

14. 14

    Put under the grill for about 5 min, until the cheese is melted.

15. 15

    Top with chives.

16. 16

    Serve with cashew garnish.

17. 17

    To make cashew garnish

18. 18

    In a small saucepan or skillet over medium-high heat, stir together cashews, ho ney, and sambal, about 5min.