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Rice and kohlrabi casserole

updated

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Ingredients for 2 servings:

  • 450 ml vegetable stock
  • 200 g whipped cream
  • 125 g long grain rice
  • 3 tbsp breadcrumbs
  • 3 tbsp Parmesan
  • 1 tbsp dried herbs
  • 1 large kohlrabi
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian

Peel and wash the kohlrabi, and cut into small pieces. Heat the vegetable broth in a saucepan. Cook the rice and kohlrabi pieces in the vegetable broth for about 15 minutes until tender. Deglaze with the heavy cream and simmer for about 5 minutes. Season with the dried herbs, salt, and pepper. Transfer everything to a baking dish and sprinkle with the breadcrumbs and Parmesan cheese. Preheat the oven to 200°C (top/bottom heat). Bake the rice and kohlrabi casserole in the preheated oven for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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