Ground Beef and Rice Casserole

Ingredients

• 1 onion
• 3 tbsp olive oil
• 300 g Ground Beef
• 250 g parboiled rice
• 750 ml vegetable broth
• 1 tbsp chopped marjoram leaves
• 750 g Swiss chard
• 1 Garlic clove
• Salt
• black pepper (freshly ground)
• 3 eggs
• 100 ml milk (3.5% fat)
• 50 g Heavy cream
• 0.5 tsp sweet paprika powder
• a pinch nutmeg
• 100 g Gruyère cheese

Instructions

1. 1.

   Peel and finely dice the onion. Heat 1 tbsp oil in a pan. Add the ground beef and cook over medium heat for 5–8 minutes until crumbly.

2. 2.

   Add the onion and rice, stirring continuously until the onions become translucent. Pour in 500 ml broth, season with pepper and marjoram, cover and simmer on low heat for 20 minutes to absorb the liquid.

3. 3.

   Clean, wash, trim the stems of the Swiss chard and cut the greens into strips. Peel and finely chop the garlic. Heat the remaining oil and first sauté the chard, then add the garlic while stirring. Season with salt and pepper, pour in the remaining broth, cover and cook over medium heat for about 5 minutes.

4. 4.

   Layer the chard and rice mixture alternately in a baking dish. Whisk together eggs, milk, and cream; season with salt, pepper, paprika, and freshly grated nutmeg. Grate the cheese and fold it into the egg mixture, then pour the custard over the casserole.

5. 5.

   Bake the ground beef and rice casserole in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 2) for 25–30 minutes until golden brown. Remove and serve warm.