Rice and vegetable salad or casserole

Ingredients for 3 servings:

• 160 g rice (brown rice) = 1 cup
• 2 cups water
• 300 g carrot(s), finely grated
• 200 g Jerusalem artichoke, finely grated
• 1 can corn kernels, 425
• 150 g leek, frozen
• 1 pinch(s) of raw cane sugar
• 2 tsp herbal salt, 2-3 tsp approx.
• 1 can coconut milk, 425
• Margarine, for greasing a casserole dish

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

gluten-free, egg-free, dairy-free, vegan

Casserole: approx. 3 servings Salad: approx. 6-8 servings Cook rice in 2 cups of water for approx. 35 minutes over reduced heat and let it swell on the turned-off burner for approx. 10 minutes. Mix all other ingredients, except the margarine, together. Even as a salad, don’t let it sit for too long, as otherwise the Jerusalem artichokes will turn black. Or pour into a greased casserole dish, close the lid, and bake at approx. 155°C for approx. 45 minutes. The lid is required, otherwise the vegetables can dry out and become hard on top. It’s filling. My own recipe.