Spicy Rice Cake

Ingredients

• 300 g natural rice
• 600 ml Vegetable Broth
• 40 g spinach or arugula (0.5 bunch)
• 200 g broccoli
• Salt
• 1 Zucchini
• 1 Carrot
• 1 red bell pepper
• 150 g alpine cheese (1 piece)
• 400 g sour cream (10% fat)
• 4 eggs
• ground pepper
• a pinch nutmeg powder
• 3 tbsp sesame seeds (for sprinkling)

Instructions

1. 1.

   Cook natural rice in vegetable broth for about 15–20 minutes, keeping it slightly undercooked and let cool.

2. 2.

   Meanwhile wash spinach, dry and roughly chop. Clean broccoli, wash and cut into small florets. Blanch broccoli in boiling salted water for 2 minutes, drain and shock with cold water. Wash zucchini, clean, peel carrot and grate both coarsely. Clean bell pepper, deseed and dice.

3. 3.

   Grate alpine cheese. Mix sour cream with eggs and cheese. Season with salt, pepper and nutmeg. Combine rice and vegetables, pour into a springform pan lined with parchment paper. Sprinkle sesame seeds on top. Bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 45 minutes until golden brown. Remove, let cool in the pan, then cut into cold pieces and serve.