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🍽️ Baked Casserole with Chorizo, Brussels Sprouts and Rice

432 kcal · 30 min · 4 raciones

Ingredientes

• coles de Bruselas 600 g
• 100 g Chorizo
• 1 Shallot
• 1 Clove of garlic
• 1 cdta Olive oil
• 250 g Long-grain rice
• 900 ml Vegetable broth
• nata agria 100 g
• Salt
• Pepper

Preparación

1. 1. Wash the Brussels sprouts thoroughly under running water.
2. 2. Drain the vegetables in a sieve.
3. 3. If necessary, cut the individual Brussels sprout heads in half.
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 clove of garlic.
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 soft.
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.

Nutrición por ración

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