Brussels sprout casserole with rice and smoked pork

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• 2 bags of long grain rice
• 250 g Kasseler cutlet, boned
• 500 ml chicken broth
• 2 small onions
• 2 garlic cloves
• 2 handfuls of mushrooms (frozen), thawed
• Parmesan, grated
• nutmeg
• pepper
• chili powder
• 400 g cheese for topping
• Vegetable broth, instant
• 2 tbsp vegetable oil
• 1 cup of cream or milk
• e.g. Worcestershire sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the rice in salted vegetable broth until just cooked through. Remove and keep warm. Preheat the oven to 180°C (fan). Trim the Brussels sprouts, cut a cross into the stalk, and cook in the rice water until al dente. Keep warm. Trim and slice the mushrooms. Dice the smoked pork. For the sauce, finely dice the onions and garlic. Sauté the onions in a pan with vegetable oil, adding the garlic shortly after. It should not brown. Remove. Sear the mushrooms until crisp and remove. Brown the smoked pork. Return the onions, garlic, and mushrooms to the pan and deglaze with chicken broth. Add the cream and bring to a boil. Season to taste with Parmesan, pepper, nutmeg, Worcestershire sauce, and chili. Let simmer a little longer. Meanwhile, spread the rice in the baking dish. Halve the Brussels sprouts and arrange them on top of the rice, then pour the sauce over them. Sprinkle with grated cheese. Bake for about 10 minutes. If you prefer the cheese darker, bake for longer.