Kalat casserole

Ingredients for 3 servings:

• 1 cup(s) brown rice (medium grain)
• 2 cup(s) water, boiling
• ½ tsp vegetable broth, granulated
• Water
• 250 g carrot(s), diced
• 100 g peas, frozen
• 1 corn cob, approx. 300 g, loosen the kernels
• 10 g ginger, finely diced
• 1 tbsp tomato paste
• 2 eggs
• 3 tbsp desiccated coconut, lightly toasted
• 2 chili peppers (red piri piri), pickled, finely chopped
• 200 g cheese, goat cheese + Gouda, coarsely grated
• 1 tsp turmeric, for color
• 6 tbsp brown rice (medium grain) +
• 1 tsp mustard seeds, yellow with
• 5 grains of pepper, with
• 1 tsp cumin, ground
• 1 tsp salt
• 1 tsp herbal salt, approx.
• Fat, for the molds

Instructions

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

gluten-free, own recipe

Cook rice in boiling water for about 40 minutes. Bring the water to a boil, add 0.5 tsp of granulated vegetable stock, carrots, and peas, and cook for about 5 minutes until covered with water. Then add 2/3 of the ginger, corn kernels, and tomato paste, and cook until al dente. Mix all ingredients, except the Gouda, together and pour into three 0.75 l ovenproof bowls. Cover with 100 g of the Gouda cheese. Bake in a cold oven for about 45 minutes at 170°C (340°F) with fan. Preheat oven to about 190°C (375°F) with top and bottom heat and bake until golden brown, about 30 minutes. Enjoy!