Granular Rice and Wheat Casserole with Vegetables
Try the delicious granular casserole made from brown rice, wheat, and vegetables.
Ingredients
- 350 g whole grain rice
- 100 g wheat kernels
- 1 stalk leek
- 3 Carrots
- butter (for greasing the dish)
- 3 eggs
- 40 g freshly grated Parmesan
- 250 ml heavy cream (at least 30% fat)
- Salt
- ground pepper
- nutmeg
- 3 tbsp pumpkin seeds
- 70 g shredded Gouda
Instructions
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1.
Preheat the oven to 180°C (350°F) with top and bottom heat. Cook the rice and wheat kernels in about 900 ml of boiling salted water on low heat for approximately 15 minutes, then drain.
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2.
Wash, trim, and slice the leek into rings. Peel and cut the carrots into strips. Fill a well-buttered baking dish with the rice and wheat, then sprinkle the carrot strips and leek rings over them. Whisk together the eggs, Parmesan, and cream; season with salt, pepper, and a pinch of nutmeg.
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3.
Pour the egg mixture over the casserole, top with shredded Gouda, and bake in the preheated oven for about 25 minutes. Sprinkle pumpkin seeds 10 minutes before the end of baking. Remove from the oven, garnish with parsley, and serve hot.
