Rice Casserole with Brussel Sprouts and Bell Pepper

* Exported from MasterCook Mac *

Rice Casserole with Brussel Sprouts and Bell Pepper

Recipe By : TIP magazine
Serving Size : 2 Preparation Time :0:50
Categories : Main courses, vegetarian* One-dish meals*

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
150 grams brown rice -- *
1 vegetable bouillon cube
250 grams Brussel sprouts
1 red bell pepper
100 grams Leerdammer cheese
2 eggs -- beaten lightly
3/4 teaspoon basil
2 tablespoons creme fraiche
5 sprigs chives -- for garnish
- - - - Optional Cashew Garnish - - - -
100 grams cashews
1 1/2 tablespoons honey
1 knifepoint sambal -- about 1/4 tsp

* Original recipe called for broken white rice, which cooks faster.
I used round brown rice instead.

Start rice cooking with bouillon cube.
Warm grill [or oven] to highest.

Clean the sprouts.
Cook in boiling water [?or steam] for about 10 min.
Meanwhile, wash the bell pepper and chop it.
Add to the sprouts and cook another 5 min, till both are done.
Drain.

Grate about 1/4 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 5min.



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NOTES: Using brown rice, this is not quite "quick", but it's easy
enough for a weeknight if time is available.