Ingredients
- 250 grams brussel sprouts
- 150 grams brown rice
- 100 grams leerdammer cheese
- 100 grams cashews
- 5 sprigs chives for (garnish)
- 2 eggs (beaten lightly)
- 1 vegetable bouillon cube
- 1 bell pepper (red)
- 1 knifepoint sambal about
- 1 1/2 tablespoons honey
- 2 tablespoons creme fraiche
- 3/4 teaspoon basil
* 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.
