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🍽️ Vegetable Rice Casserole

404 kcal · 30 min · 4 servings

Vegetable Rice Casserole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring 400 milliliters of vegetable broth to a boil in a pot.
  2. 2. Peel the garlic clove and press it directly into the boiling broth.
  3. 3. Add the rice and let it cook covered on low heat for 25 minutes.
  4. 4. In the meantime, wash and peel the kohlrabi and carrots.
  5. 5. Cut the kohlrabi into eight wedges.
  6. 6. Slice the carrots and kohlrabi wedges into approximately 5 millimeter thick slices.
  7. 7. Wash the broccoli and divide it into small florets.
  8. 8. Peel the broccoli stems and slice them into approximately 5 millimeter thick slices as well.
  9. 9. Bring the remaining vegetable broth to a boil in a second pot.
  10. 10. Add the carrots and kohlrabi to the boiling broth and cook for 2 minutes.
  11. 11. Add the broccoli florets and stem slices and cook everything for another 4 to 5 minutes.
  12. 12. Drain the vegetables in a sieve and let them drip dry.
  13. 13. Catch the drained broth in a bowl.
  14. 14. Place the cooked rice into a shallow baking dish with a capacity of approx. 1.5 liters.
  15. 15. Smooth the rice with a spoon.
  16. 16. Distribute the vegetables evenly over the rice.
  17. 17. Whisk the eggs into the collected broth.
  18. 18. Whisk the mixture vigorously with a fork.
  19. 19. Season the liquid with salt and pepper.
  20. 20. Grate some nutmeg into it to taste.
  21. 21. Pour the egg-broth mixture over the vegetables in the baking dish.
  22. 22. Grate the Gouda cheese.
  23. 23. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
  24. 24. Sprinkle the grated Gouda over the casserole.
  25. 25. Place the casserole in the preheated oven and bake for about 35 minutes.
  26. 26. In the meantime, rinse the chives.
  27. 27. Shake the chives dry.
  28. 28. Cut the chives into fine rings.
  29. 29. Mix the yogurt with the chive rings.
  30. 30. Season the yogurt sauce with salt and paprika powder.
  31. 31. Serve the yogurt sauce alongside the vegetable rice casserole.

Nutrition per serving