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🍽️ Creamy Rice and Chard Casserole

579 kcal · 30 min · 4 servings

Ingredients

• 200 g brown rice
• salt
• 300 g chard (1 plant)
• 90 g large onions (1 large onion)
• 1 garlic clove
• 4 sprigs dill
• 200 g feta (45 % fat in dry matter)
• 60 g walnut kernels (4 tbsp)
• 1 tbsp olive oil
• 2 eggs
• 200 g cooking cream
• 100 g sour cream (5 tbsp; 20 % fat)
• pepper

Instructions

1. 1. Bring plenty of water to a boil and add some salt.
2. 2. Cook the rice in it for 30 minutes until it is al dente.
3. 3. Drain the rice and let it drain well.
4. 4. Wash the chard and remove the tough ends.
5. 5. Cut the chard stems into thin strips.
6. 6. Chop the chard leaves finely.
7. 7. Peel the onion and the garlic.
8. 8. Dice the onion and garlic finely.
9. 9. Wash the dill and shake it dry.
10. 10. Pluck off the fine dill tips and chop them finely.
11. 11. Crumble the cheese into small pieces.
12. 12. Chop the nuts coarsely.
13. 13. Heat oil in a pan.
14. 14. Sauté the onions and garlic in it for 3 minutes over medium heat.
15. 15. Add the chard stems and sauté them for 2 minutes.
16. 16. Remove the pan from the heat.
17. 17. Mix the pan contents with the chard leaves.
18. 18. Fold in the nuts.
19. 19. Mix the cheese with the mixture.
20. 20. Add the drained rice and mix everything well.
21. 21. Whisk the eggs with the cream and the sour cream.
22. 22. Season the egg mixture with the chopped dill.
23. 23. Salt and pepper the egg mixture to taste.
24. 24. Place the rice and chard mixture into a baking dish.
25. 25. Pour the egg cream over the rice mixture.
26. 26. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
27. 27. Bake the casserole for 35 minutes in the preheated oven.

Nutrition per serving

• kcal: 579
• Protein: 18 g · Fett/Fat: 37 g · Carbs: 43 g