Sauerkraut casserole

Ingredients for 2 servings:

• 80 g brown rice
• 160 g water
• 250 g sauerkraut
• 150 g pineapple
• 3 tbsp black olives, sliced, (in brine)
• 10 peppercorns, ground
• 3 tbsp brown rice, ground
• Fat, for the 2 casserole dishes
• 200 g cheese, goat cheese roll, well aged
• 2 tsp cranberries, adjar

Instructions

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

gluten-free, egg-free, cow’s milk-free, vegetarian

In two 1-liter casserole dishes with lids, add 80 g of rice to 160 ml of boiling water. Reduce heat to low, cover, and simmer for about 35 minutes, then let it swell for about 10 minutes. Chop the sauerkraut and pineapple, mix with the rice, olives, pepper, and 3 tablespoons of ground brown rice. Divide the mixture between two greased 1-liter casserole dishes. Smooth the surface. Cut the goat cheese into about 10 thick slices, place on top, add 1 teaspoon of cranberries to each of the center, and close the lid. Place in a cold oven at approximately 180°C (convection oven) for about 40-50 minutes. My own recipe.