Rice Casserole with Brussel Sprouts & Bell Pepper
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice
brown |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 1 | cup |
brussels sprouts
|
|
| 1 | each |
sweet red bell peppers
|
|
| ½ | cup |
leerdammer cheese
|
* |
| 2 | large |
eggs
beaten lightly |
|
| ¾ | teaspoon |
basil
|
*
|
| 2 | tablespoons |
creme fraiche
|
*
|
| 5 | sprigs |
chives
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice
brown |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 237 | ml |
brussels sprouts
|
|
| 1 | each |
sweet red bell peppers
|
|
| 118 | ml |
leerdammer cheese
|
* |
| 2 | large |
eggs
beaten lightly |
|
| 3.8 | ml |
basil
|
*
|
| 3E+1 | ml |
creme fraiche
|
*
|
| 5 | sprigs |
chives
for garnish |
*
|
Directions
Start rice cooking with bouillon cube.
Warm grill to highest.
Clean the sprouts.
Cook in boiling water for about 10 min.
Meanwhile, wash the bell pepper and chop it.
Add to the sprouts and cook another 5 min, until both are done.
Drain.
Grate about ¼ of the cheese; slice the rest.
Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese, and creme fraiche.
Turn into a flat casserole dish or two individual dishes.
Top with sliced cheese.
Put under the grill for about 5 min, until the cheese is melted.
Top with chives.
Serve with cashew garnish.
To make cashew garnish: In a small saucepan or skillet over medium-high heat, stir together cashews, ho ney, and sambal, about 5 min.
