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🍽️ Creamy Rice and Broccoli Gratin

520 kcal · 30 min · 4 servings

Ingredients

• 300 g Basmati rice
• 600 ml vegetable broth
• salt
• 500 g broccoli
• 1 shallot
• 1 clove of garlic
• 2 tbsp olive oil
• pepper
• 1 tsp lemon juice
• 3 eggs
• 50 g crème fraîche
• 60 g Parmesan (block)
• 40 g whole wheat breadcrumbs

Instructions

1. 1. Put the rice, the broth, and a pinch of salt into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Cover the pot and cook the rice for about 20 minutes until tender.
4. 4. Remove the pot from the heat and let the rice cool down uncovered.
5. 5. Wash the broccoli and divide it into small florets.
6. 6. Peel the shallot and the garlic and chop them finely.
7. 7. Heat oil in a frying pan.
8. 8. Sauté the broccoli together with the shallot and the garlic in the pan.
9. 9. Season the mixture with salt and pepper.
10. 10. Deglaze the pan with lemon juice.
11. 11. Cover the pan and simmer the broccoli for another 2 to 3 minutes.
12. 12. Separate the eggs by separating the yolks from the whites.
13. 13. Grate the Parmesan cheese.
14. 14. Mix the egg yolks with 2 tablespoons of Parmesan and the crème fraîche.
15. 15. Stir this mixture into the cooled rice.
16. 16. Whip the egg whites until stiff.
17. 17. Gently fold the sautéed broccoli and the whipped egg whites into the rice.
18. 18. Season the entire mixture again with salt and pepper.
19. 19. Fill the mixture into a baking dish, greasing it with butter if necessary.
20. 20. Mix the remaining Parmesan with the breadcrumbs.
21. 21. Sprinkle this mixture evenly over the rice.

Nutrition per serving

• kcal: 520
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 66 g