Nokju, carrot casserole

Ingredients for 3 servings:

• 2 cup(s) water, boiling with
• 1 cup(s) brown rice (medium grain), cooked for about 40 minutes
• 500 g carrot(s), diced into
• 250 ml water with
• ½ tsp vegetable stock, granulated, cook until al dente
• 4 tbsp sunflower seeds, toasted +
• 10 tbsp brown rice (medium grain) +
• 1 tsp mustard seeds, yellow ones, grinded together
• 7 figs, diced,
• 250 g banana(s), peeled, weighed, diced
• 100 g cheese, goat cheese, coarsely grated
• 2 tbsp soy sauce (tamari)
• 3 eggs
• 1 tsp turmeric, for color
• 40 g ginger, finely weighed/grated.
• Sauce, optionally granulated vegetable stock
• Fat, for the molds
• 100 g cheese, goat cheese, coarsely grated
• 4 tbsp almonds, sliced, roasted

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free / cow’s milk-free / own recipe

Combine all ingredients except one portion of goat cheese and sliced ​​almonds. Place in three greased ovenproof bowls. Smooth evenly. If desired, add hot vegetable broth granules to the edges; the filling should be no more than 1-1.5 cm high. Cover with goat cheese and top with the toasted almonds. Bake in a cold oven for about 35 minutes at 160°C fan/convection oven, or preheat to about 180°C with top and bottom heat, and bake for about 20 minutes. Enjoy!