John Myers
Ingredients for 2 servings:
- 160 g brown rice = 1 cup
- 2 cups water
- 500 g carrot(s), finely grated
- 500 g low-fat curd cheese
- 100 g cheese, grated Gouda
- 1 tbsp herbal salt
- 1 pinch(s) of sugar
- 12 peppercorns, ground
- 100 g brown rice, ground
- 2 eggs
- Margarine, for greasing
- 80 g Gorgonzola
- 1 tsp cranberries, ad jar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, vegetarian
In two 1.5 l lidded casserole dishes, add 2-4 portions of brown rice to two cups of boiling water. Cover and simmer over low heat for about 35 minutes, then let it swell on the stovetop for 10 minutes. Mix in all ingredients, including the eggs. Divide the batter into two greased casserole dishes, smooth it out, and press the sliced Gorgonzola into the batter in one dish. Place 1 teaspoon of cranberries in the center of the other dish. Close both lids. Place in a cold oven and bake at 160-170°C (convection oven) for about 60-70 minutes; it should bubble. My own recipe.
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