Rice Casserole with Brussel Sprouts and Bell Pepper

1. 1

   Start rice cooking with bouillon cube.

2. 2

   Warm grill to highest.

3. 3

   Clean the sprouts.

4. 4

   Cook in boiling water 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, until both are done.

7. 7

   Drain.

8. 8

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

9. 9

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

10. 10

    Turn into a flat casserole dish or two individual dishes.

11. 11

    Top with sliced cheese.

12. 12

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

13. 13

    Top with chives.

14. 14

    Serve with cashew garnish.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.