*  Exported from  MasterCook Mac  *

           Rice Casserole with Brussel Sprouts and Bell Pepper

Recipe By     : TIP magazine
Serving Size  : 2    Preparation Time :0:50
Categories    : Main courses, vegetarian*        One-dish meals*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 150      grams         brown rice -- *
   1                    vegetable bouillon cube
 250      grams         Brussel sprouts
   1                    red bell pepper
 100      grams         Leerdammer cheese
   2                    eggs -- beaten lightly
     3/4  teaspoon      basil
   2      tablespoons   creme fraiche
   5      sprigs        chives -- for garnish
                        - - - - Optional Cashew Garnish - - - -
 100      grams         cashews
   1 1/2  tablespoons   honey
   1      knifepoint    sambal -- about 1/4 tsp

* Original recipe called for broken white rice, which cooks faster.
I used round brown rice instead.

Start rice cooking with bouillon cube.
Warm grill [or oven] to highest.

Clean the sprouts.
Cook in boiling water [?or steam] for about 10 min.
Meanwhile, wash the bell pepper and chop it.
Add to the sprouts and cook another 5 min, till both are done.
Drain.

Grate about 1/4 of the cheese; slice the rest.

Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese,
and creme fraiche.
Turn into a flat casserole dish or two individual dishes.
Top with sliced cheese.
Put under the grill for about 5 min, until the cheese is melted.
Top with chives.
Serve with cashew garnish.

To make cashew garnish:
In a small saucepan or skillet over medium-high heat, stir together cashews, ho
ney,
and sambal, about 5min.



                   - - - - - - - - - - - - - - - - - -

NOTES: Using brown rice, this is not quite "quick", but it's easy
enough for a weeknight if time is available.