Rice Mushroom Gratin

Ingredients

• 250 g long grain rice
• 1 dried chili pepper
• 1 tsp turmeric (ground)
• Salt
• 300 g Mushrooms
• 2 large red bell peppers
• 4 Spring Onions
• 1 small red chili pepper
• 1 Garlic clove
• 2 tbsp Vegetable oil
• 1 tsp curry powder
• 100 ml Vegetable broth
• butter (for the dish)
• 200 g grated cheese (e.g., Greyerzer)

Instructions

1. 1.

   Cook the rice with the dried chili pepper and turmeric in salted water for 15-20 minutes until just underdone, then drain well. Remove the chili pepper.

2. 2.

   Preheat the oven to 180 °C fan.

3. 3.

   Clean and slice the mushrooms. Wash, halve, deseed and dice the bell peppers. Trim and cut the spring onions into diagonal rings; set aside for garnish. Dice the small red chili pepper. Peel and finely cube the garlic.

4. 4.

   Heat the oil in a pan and sauté garlic, chili, onions, mushrooms and peppers for about 3‑4 minutes. Sprinkle with curry powder, pour in the broth and stir in the rice. Season with salt and pepper. Transfer the mixture to a buttered baking dish and sprinkle with cheese. Bake for about 15 minutes until golden.

5. 5.

   Serve on plates, garnished with remaining spring onion rings.