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Rice Casserole with Brussel Sprouts and Bell Pepper

Make Rice Casserole with Brussel Sprouts and Bell Pepper at home with Brown Rice, Leerdammer Cheese, and Honey. Scale it up or down for the number of people at the table.

Ingredients

• 150 g
• 100 g
• 1 1/2 tbsp

Method (preview)

1. 1

   Start rice cooking with bouillon cube.

2. 2

   Warm grill [or oven] to highest.

3. 3

   Clean the sprouts.

4. 4

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

5. 5

   Meanwhile, wash the bell pepper and chop it.

6. 6

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

7. 7

   Drain.

8. 8

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

9. 9

   Turn into a flat casserole dish or two individual dishes.

10. 10

    Top with sliced cheese.

11. 11

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

12. 12

    Top with chives.

13. 13

    Serve with cashew garnish.

14. 14

    To make cashew garnish

15. 15

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