Rice casserole with brussel sprouts and bell pepper

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