Vegetable and Rice Casserole

Ingredients

• 600 ml classic vegetable broth
• 1 clove garlic
• 200 g whole grain rice
• 1 kohlrabi
• 5 carrots
• 500 g broccoli
• 2 Eggs
• Salt
• Pepper
• nutmeg
• 100 g Gouda (1 piece)
• 1 bunch chives
• 200 g yogurt (1.5% fat)
• paprika powder (hot)

Instructions

1. 1.

   Bring 400 ml of vegetable broth to a boil in a pot. Peel the garlic and press it directly into the pot. Add the rice and cook covered over low heat for 25 minutes.

2. 2.

   Meanwhile, wash and peel the kohlrabi and carrots. Quarter the kohlrabi. Slice the carrots and kohlrabi quarters into approximately 5 mm thick slices.

3. 3.

   Wash, clean, and cut the broccoli into florets. Peel the stems and also slice them into approximately 5 mm thick slices.

4. 4.

   Bring the remaining vegetable broth to a boil in a second pot. Cook the carrots and kohlrabi in it for 2 minutes, then add the broccoli florets and slices and cook for another 4-5 minutes.

5. 5.

   Drain the vegetables through a sieve, collecting the broth in a bowl.

6. 6.

   Place the cooked rice in a shallow casserole dish (approx. 1.5 l capacity) and smooth it out with a spoon. Distribute the vegetables evenly over it.

7. 7.

   Beat the eggs into the collected broth and whisk with a fork. Season with salt, pepper, and grated nutmeg to taste.

8. 8.

   Pour the liquid over the vegetables in the casserole dish. Grate the Gouda and bake in a preheated oven at 200 °C (180 °C convection, Gas: Mark 3) for about 35 minutes.

9. 9.

   Meanwhile, rinse the chives, shake them dry, and cut them into fine ribbons. Season the yogurt with chive ribbons, salt, and paprika powder and serve with the vegetable and rice casserole.