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🍽️ Crunchy Casserole with Brown Rice, Wheat and Vegetables

865 kcal · 30 min · 4 servings

Ingredients

• 350 g Brown rice
• 100 g Wheat grains
• 1 stalk Leek
• 3 Carrots
• Butter (for the dish)
• 3 Eggs
• 40 g freshly grated Parmesan
• 250 ml Whipping cream (at least 30% fat content)
• Salt
• Pepper (from the mill)
• Nutmeg
• 3 tbsp Pumpkin seeds
• 70 g grated Gouda

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Bring about 900 milliliters of water to a boil and add some salt.
3. 3. Add the brown rice and wheat grains to the boiling water.
4. 4. Cook the grains over low heat for about 15 minutes.
5. 5. Pour the cooked grains into a sieve and let them drain.
6. 6. Wash the leek thoroughly and remove the tough ends.
7. 7. Cut the leek into thin rings.
8. 8. Peel the carrots.
9. 9. Cut the carrots into thin strips.
10. 10. Grease a baking dish well with butter.
11. 11. Place the drained grains into the prepared dish.
12. 12. Distribute the carrot strips and leek rings evenly over the grains.
13. 13. Whisk the eggs in a separate bowl.
14. 14. Stir the parmesan and cream into the eggs.
15. 15. Season the mixture with salt, pepper, and a pinch of ground nutmeg.
16. 16. Pour the egg-cream mixture evenly over the vegetables and grains.
17. 17. Spread the Gouda cheese evenly over the surface of the casserole.
18. 18. Place the dish in the preheated oven.
19. 19. Bake the casserole for about 25 minutes.
20. 20. After 15 minutes of baking time, sprinkle the pumpkin seeds over the casserole.
21. 21. Remove the finished casserole from the oven.
22. 22. Garnish the dish with freshly chopped parsley.
23. 23. Serve the casserole hot.

Nutrition per serving

• kcal: 865
• Protein: 29 g · Fett/Fat: 43 g · Carbs: 90 g