Vegetable Rice Casserole

Ingredients

• 400 g rice
• 1 pack frozen peas
• 200 g canned corn
• 200 g diced pineapple (canned)
• 2 Tomatoes
• 350 g salmon
• 0.5 bunch dill
• 50 g finely diced ham cubes
• 3 eggs
• 200 g whipping cream
• 1 tsp curry powder
• 0.5 can saffron
• 100 g grated Gouda cheese
• Salt
• black pepper (freshly ground)
• butter (for the dish)

Instructions

1. 1.

   Cook rice according to package instructions until al dente. Drain pineapple well. Wash tomatoes, blanch in hot water, shock in cold water, peel, quarter, core, and dice. Drain corn. Rinse salmon, pat dry, and dice. Mix all ingredients with the rice.

2. 2.

   Wash dill and finely chop. Whisk eggs with cream, salt, dill, saffron, curry, and pepper; fold in cheese and ham cubes, then combine with the vegetable rice.

3. 3.

   Fill a greased baking dish with everything and bake at 180°C (convection) for about 30-35 minutes until golden brown.