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🍽️ Chorizo, Brussels Sprout and Rice Casserole

432 kcal · 30 min · 4 servings

Ingredients

• 600 g Brussels sprouts
• 100 g Chorizo
• 1 Shallot
• 1 Clove garlic
• 1 tsp Olive oil
• 250 g Long-grain rice
• 900 ml Vegetable broth
• 100 g Sour cream
• Salt
• Pepper

Instructions

1. 1. Thoroughly wash the Brussels sprouts under running water.
2. 2. Drain the vegetables in a sieve.
3. 3. Cut the individual Brussels sprout heads in half if necessary.
4. 4. Remove the outer skin from the chorizo sausage.
5. 5. Slice the chorizo into thin slices.
6. 6. Peel the shallot.
7. 7. Peel the garlic clove.
8. 8. Finely chop the shallot and the garlic.
9. 9. Heat some oil in a large pot.
10. 10. Add the chorizo slices to the pot.
11. 11. Sauté the sausage briefly.
12. 12. Add the chopped shallot and garlic.
13. 13. Sauté the vegetables with the sausage.
14. 14. Add the prepared Brussels sprouts to the pot.
15. 15. Add the rice.
16. 16. Pour the broth over the ingredients.
17. 17. Let the stew simmer over medium heat for about 20 minutes.
18. 18. Check if the Brussels sprouts and rice are tender.
19. 19. Stir the sour cream into the mixture.
20. 20. Season the stew to taste with salt and pepper.
21. 21. Serve the dish warm.

Nutrition per serving

• kcal: 432
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 56 g