Rosenkohl on Rice

Ingredients

• 250 g natural rice
• Salt
• 500 g Brussels sprouts
• 1 Red Onion
• 2 tbsp Rapeseed oil
• 100 ml Vegetable broth
• Pepper
• nutmeg
• 1 bunch parsley (20 g)
• 2 sprigs marjoram
• 2 sprigs thyme
• 2 tbsp cream cheese (15 g)
• 125 g mozzarella
• 40 g chopped walnut kernels

Instructions

1. 1.

   Cook rice in boiling salted water according to package instructions.

2. 2.

   Meanwhile wash, trim and halve the brussels sprouts. Peel and dice the onion. Heat oil in a pan and sauté the sprouts and onion over medium heat for several minutes. Deglaze with broth, season with salt, pepper and freshly grated nutmeg, cover and steam gently for about 8 minutes until slightly tender.

3. 3.

   Wash herbs, shake dry and roughly chop leaves. Add cream cheese to the sprouts, mix well and taste. Drain mozzarella and slice into rounds. Place in the pan and let melt.

4. 4.

   Distribute rice on four plates and top with vegetables. Sprinkle walnuts.