Casserole Posht Bädäm

Ingredients for 4 servings:

• 1 cup(s) brown rice (medium grain) in
• 2 cup(s) water, boil for about 40 minutes
• ½ tbsp vegetable broth, granulated in
• Add 250 ml of boiling water, then add:
• 2 bell peppers, diced +
• 2 eggplant(s), diced +
• 2 tbsp curry
• 1 tbsp turmeric, mixed + simmer everything for about 5 minutes.
• 4 tbsp sunflower seeds +
• 1 tbsp cumin +
• 2 red chili peppers, dry, roast
• Add 3 tbsp desiccated coconut + grind
• 250 g mountain cheese, coarsely grated
• 1 tsp salt (seasoning salt)
• 2 banana(s), diced including Roman
• Oil, rapeseed oil or other fat
• 200 g cheese, medium-aged Gouda
• Paprika granules

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / egg-free / own recipe

Mix the cooked rice, sautéed vegetables, and toasted and ground oilseeds. Add the (whole?) mountain cheese and the banana pieces and mix together. Transfer to a greased ovenproof dish. Cover with 100-250g coarsely grated medium-aged Gouda. Sprinkle with paprika granules. Bake in a cold oven at 160°C (convection oven) for approx. 35-40 minutes. Preheat to approx. 180°C (top and bottom heat) and bake for approx. 25-30 minutes. P.S.: If you don’t sprinkle the Gouda on top, please bake with the lid on, otherwise it will dry out. Alteration: You can also replace the mountain cheese with medium-aged Gouda. Then add approx. 100g to the vegetables and sprinkle the rest, approx. 150g, on top. Enjoy.