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.