🍽️ Creamy Rice and Mushroom Gratin with Chili

Name: Creamy Rice and Mushroom Gratin with Chili
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g long-grain rice; 1 dried chili pepper; 1 tsp turmeric (ground); salt; 300 g button mushrooms; 2 large red bell peppers; 4 spring onions; 1 small red chili pepper; 1 garlic clove; 2 tbsp vegetable oil; 1 tsp curry powder; 100 ml vegetable broth; butter (for the dish); 200 g grated cheese (e.g. Gruyère)

509 kcal · 30 min · 4 servings

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Ingredients

250 g long-grain rice
1 dried chili pepper
1 tsp turmeric (ground)
salt
300 g button mushrooms
2 large red bell peppers
4 spring onions
1 small red chili pepper
1 garlic clove
2 tbsp vegetable oil
1 tsp curry powder
100 ml vegetable broth
butter (for the dish)
200 g grated cheese (e.g. Gruyère)

Instructions

1. Bring water to a boil and add salt, the chili pod, and turmeric.
2. Cook the rice in it for 15 to 20 minutes until it is still not fully soft.
3. Remove the chili pod from the pot and discard it.
4. Drain the rice and let it dry well.
5. Turn on the oven and preheat it to 180 degrees Celsius fan-forced.
6. Clean the mushrooms and slice them into thin pieces.
7. Wash the bell pepper, halve it, and remove seeds and white inner membranes.
8. Cut the bell pepper into small cubes.
9. Clean and wash the spring onions.
10. Cut the spring onions into diagonal rings.
11. Set aside a few rings for decoration.
12. Wash the chili and remove the seeds.
13. Cut the chili into small cubes.
14. Peel the garlic and dice it finely.
15. Heat the oil in a large pan.
16. Add garlic, chili, onions, mushrooms, and bell pepper to the pan.
17. Sauté the vegetables for 3 to 4 minutes.
18. Sprinkle curry powder over it and stir briefly.
19. Pour in the broth and stir in the rice.
20. Season the mixture with salt and pepper to taste.
21. Butter a baking dish.
22. Fill the rice and mushroom mixture into the prepared dish.
23. Sprinkle the cheese evenly over the top.
24. Place the dish in the preheated oven.
25. Gratin the dish for about 15 minutes until the cheese is golden brown.
26. Remove the baking dish from the oven.
27. Portion the gratin onto plates.
28. Garnish each serving with the reserved spring onion rings.
29. Serve the dish immediately while hot.

Nutrition per serving

kcal: 509
Protein: 22 g · Fett/Fat: 23 g · Carbs: 54 g