Onion and rice pan

Ingredients for 4 servings:

• 300 g brown rice
• ¾ liter of water
• 400 g soup vegetables, finely diced
• 2 tsp curry powder
• 2 tsp sea salt
• 400 g mushrooms, roughly chopped
• 600 g onion(s), red, as small as possible
• 2 tsp celery salt
• 1 cup water
• 160 g cheese, freshly grated Emmental

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian, wholesome, delicious

Rinse the rice thoroughly in a sieve and bring to a boil with the water, soup vegetables, mushrooms, curry powder, and salt. Simmer over low heat for about 30 minutes, then let it simmer for another 10 minutes. Peel the onions and simmer gently for about 20 minutes with a cup of water and celery salt. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Season the cooked rice, if desired, and then transfer it to an ovenproof dish. Place the onions on top and sprinkle with cheese. Then transfer the dish to the oven and bake for 8-10 minutes. The cheese should be lightly browned. Serve with a green salad.