Singles Dinner No. 8

Ingredients for 1 servings:

• 120 g rice (wild rice)
• broth, instant
• 150 g asparagus, thin
• 120 g mushrooms, brown
• 100 g cheese, Leerdamer 45% in slices
• 4 sprigs of parsley, finely chopped
• 1 tsp salt, for the rice
• Salt, from the mill
• black pepper, freshly ground
• chili flakes

Instructions

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

baked rice, asparagus and mushroom casserole

Peel the asparagus, slice the mushrooms, and slice the Leerdamer. In a large, uncovered pot (with 1 teaspoon of salt and 1 stock cube), simmer the rice gently for about 10 minutes. Stir, then place the asparagus spears in the pot on top of the rice and simmer uncovered for another 10 minutes. Then turn off the heat, carefully remove the asparagus from the pot using a colander, place it on a plate, and cut it into bite-sized pieces. Strain the rice through a fine sieve and drain well. While the rice and asparagus are cooking, heat fat in a small pan over medium heat. Sauté the mushrooms for 4-5 minutes on all sides, season with pepper and chili flakes, and set aside. Grease a casserole dish and add the rice. Add the asparagus to the pan with the mushrooms, sprinkle with parsley, stir well, season with salt, and place it on top of the rice in the dish. Arrange cheese slices on top and place on the second rack from the bottom of the oven. Bake in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 20 minutes. A delicious meal that satisfies all your needs after a long day at work. If you can’t do without meat, anything pan-fried goes well with this dish.