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🍽️ Colorful Rice Casserole with Fish and Vegetables

480 kcal · 30 min · 4 servings

Ingredients

• 400 g Rice
• 1 pack Peas (frozen)
• 200 g Corn (can)
• 200 g Pineapple diced (can)
• 2 Tomatoes
• 350 g Salmon
• 0.5 bunch Dill
• 50 g fine ham cubes
• 3 Eggs
• 200 g Whipping cream
• 1 tsp Curry powder
• 0.5 sachet Saffron
• 100 g grated Gouda
• Salt
• Pepper (from the mill)
• Butter (for the dish)

Instructions

1. 1. Cook the rice according to the package instructions until al dente (still slightly firm to the bite).
2. 2. Drain the pineapple well in a sieve.
3. 3. Wash the tomatoes and briefly pour boiling water over them.
4. 4. Immediately rinse the tomatoes with cold water so the skin peels off easily.
5. 5. Peel the skin, quarter the tomatoes, remove the core, and dice the flesh into small cubes.
6. 6. Drain the corn well as well.
7. 7. Rinse the fish under running water and pat it dry with kitchen paper.
8. 8. Cut the fish into bite-sized cubes.
9. 9. Mix the drained rice with the pineapple, tomato cubes, corn, and fish pieces in a large bowl.
10. 10. Wash the dill, dry it, and chop it finely.
11. 11. Whisk the eggs in a separate bowl with the cream.
12. 12. Add salt, the chopped dill, saffron, curry powder, and pepper to the egg mixture and beat everything well.
13. 13. Stir the grated cheese and ham cubes into the egg mixture.
14. 14. Pour the egg mixture over the rice-vegetable-fish mix and stir carefully until everything is evenly coated.
15. 15. Grease a baking dish with some fat.
16. 16. Fill the entire mixture into the prepared dish.
17. 17. Preheat the oven to 180 degrees and place the dish on the middle rack.
18. 18. Bake the casserole for about 30 to 35 minutes until golden brown and done.

Nutrition per serving

• kcal: 480
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 45 g