Brussels sprout casserole

Ingredients for 2 servings:

• 160 g brown rice, approx. = 1 cup
• 2 cups water
• 500 g Brussels sprouts
• Nutmeg, freshly grated
• 150 peanuts, blanched
• 1 tbsp blue clover
• 40 g ginger, finely chopped
• 1 tsp mustard seeds, yellow ground
• 1 pinch(s) of sugar
• 1 can of tomatoes, chopped 425
• 1 tsp salt
• 1 tbsp soy sauce (tamari)
• Margarine (lactose-free) for greasing
• 2 tbsp cranberries, from a jar

Instructions

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

gluten-free, egg-free, dairy-free, vegan

2 x 1.5 l lidded casserole dishes: Cover and cook brown rice in twice the amount of water over low heat for approx. 35 minutes. Turn off the heat, let it swell on the hot plate for approx. 10 minutes, then transfer to a large bowl. Toss the Brussels sprouts, cut the stalks crosswise or in half, with freshly grated nutmeg and water (only needs to be half covered), then cook over low heat, covered, until al dente or soft. Strain, reserving the liquid (you may need more), and add to the cooked rice. Add the tomatoes and mix. Roast and grind 150 g of peanuts in a dry pan (almond mill), then add 100 g to the rice. Stir in the ginger, sugar, salt, bluebells, mustard seeds, and tamari, season to taste, and add more salt if necessary. Divide the vegetable mixture between two greased casserole dishes, smooth it out, and if it seems too dry, add a little more Brussels sprout liquid. Lightly cover with roasted, ground peanuts. Add 1 tablespoon of cranberries to each center. Close the lid. Place in a cold oven at approximately 180°C (convection oven) for about 25-40 minutes, depending on how hot or warm everything was. It should bubble well. My own recipe.