Rice – corn – vegetable casserole

Ingredients for 2 servings:

• 2 cup(s) water, boiling
• 1 cup brown rice, approx. 160 g
• 750 ml natural soy drink
• 1 tsp, heaped salt
• 1 pinch(s) of sugar
• 120 g corn, ground
• ½ tsp paprika granules
• 1 tsp blue clover
• ½ tsp turmeric
• 300 g carrot(s), finely grated
• 3 leaves of sage, chopped
• 10 cm spring onion(s) – green from the bunch, cut into rings
• Fat, for greasing

Instructions

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

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

Serves 2-3. 2 1-liter ovenproof bowls with lids. Add the brown rice to the boiling water, reduce the heat, close the lid, and simmer for about 35 minutes, then let it simmer for about 10 minutes. Stir the corn, salt, sugar, paprika granules, and bluebell seeds into the cold soy drink and simmer for a good 2 minutes, stirring. Reduce the heat, add the cooked rice, and mix in all the remaining ingredients. Divide the rice between two greased, ovenproof bowls, close the lid, and bake in a cold oven at about 190°C for about 30 minutes. It should be gently bubbling. Serve with fresh applesauce. My own recipe.