Brussels Sprout Stew Ramshir

Ingredients for 2 servings:

• 1 cup(s) brown rice
• 2 cups water
• 1,000 g Brussels sprouts
• Nutmeg, freshly grated
• 50 g cashew nuts, briefly roasted + finely chopped,
• 500 ml milk, optionalmore
• 150 g blue cheese, approx. 50%, very strong, preferably Danish
• 100 g sheep’s cheese or goat’s cheese, coarsely grated
• ½ tsp herbal salt
• ½ tsp potato flour, in
• 1 cup(s) milk, cold, stir
• Parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / egg-free, own recipe

Cook the rice for about 40 minutes. Cook/steam the Brussels sprouts with plenty of freshly grated nutmeg and water (cover the cabbage by about half or less) for about 20 minutes. Briefly roast and finely chop the cashews. Combine the milk with seasoned salt and shredded blue cheese (I like it best when it’s almost runny) and goat cheese. Bring to a boil. Don’t forget to stir, it sets quickly. Add the cashews and maybe a little bit of soaked potato flour; you can usually do without it. The cheese should have dissolved. Halve the cooked cabbage and add it to the cheese sauce with the cooked rice. Stir, bring to a boil, and sprinkle with parsley. Serve. It’s very filling; it can feed three people.