Carrot and rice casserole

Ingredients for 4 servings:

• 125 g brown rice
• ½ liter vegetable broth
• 500 g carrot(s)
• 1 lemon(s), the juice
• salt and pepper
• 1 bunch of chervil or parsley
• 2 eggs
• 2 tbsp cheese, grated
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rinse the rice with cold and warm water, bring the vegetable stock to a boil, add the rice, and simmer for 30-40 minutes. In the meantime, peel and coarsely grate the carrots. Dice the onion. Halfway through cooking, add the vegetables to the rice and simmer. Once the rice and carrot mixture is cooked, season with lemon juice, salt, pepper, and nutmeg, and stir in the finely chopped chervil. Allow the mixture to cool completely. Separate the eggs, mix the egg yolks with the cheese, and stir into the rice mixture. Season well again to taste. Beat the egg whites until stiff peaks form and fold into the casserole mixture. Transfer this to a greased casserole dish and bake at 190°C for 20 minutes. Goes well with fried fish and fresh salad.