Zucchini – arugula – rice – cake

Ingredients for 6 servings:

• 250 g rice (short grain rice)
• 2 zucchinis
• 4 eggs
• 1 bunch arugula
• 150 g cheese, grated
• salt and pepper
• nutmeg
• 1 cup of cream
• 1 cup crème fraîche

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

from my neighbor

Cook rice in vegetable broth until al dente and let cool. Meanwhile, coarsely grate the 2 zucchini and mix with the eggs, cream, and crème fraîche, and season to taste. Stir in the rice, chopped arugula, and 100g of the grated cheese and mix everything together. Pour into a springform pan, sprinkle with the remaining grated cheese, and bake in a preheated oven at 180°C (top and bottom heat) for about 1 hour (until the cheese is golden brown). Cool and then remove from the springform pan. The result is delicious and savory, with a slightly bitter-tart flavor from the arugula.