Carrot casserole IV

Ingredients for 2 servings:

• 1 cup brown rice, approx. 160 g
• 2 cups water
• 500 g carrot(s), finely grated
• 50 g frozen leeks, finely chopped
• 20 green olives from brine
• 500 g low-fat curd cheese
• 2 tbsp herbal salt
• 1 pinch(s) of sugar
• 10 peppercorns, ground
• 150 g corn, ground
• ½ tsp paprika granules
• 4 tbsp sunflower seeds, whole
• 4 slice(s) cheese, raclette
• Margarine, for greasing
• 1 tsp cranberries, ad G.

Instructions

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

gluten-free, egg-free, vegetarian

In two 1.5 l casserole dishes with lids, 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 sunflower seeds. Divide the batter into two greased 1.5 l casserole dishes, smooth it out, place 3 slices of raclette cheese on one dish, 1 slice of raclette cheese on the other, and 1 teaspoon of cranberries in the center. 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.