Curry bean casserole

Name: Curry bean casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Wild rice mixture; 7-10 Tbsp Salt; 250 g Cutting beans; 1 (approx. 750 g) small head cauliflower; 30 Butter or margarine; 30 g Flour; 1-2 TABLESPOONS Curry; 1/4 l Vegetable broth (instant); 1/4 l Milk; 7-10 Tbsp white pepper; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Wild rice mixture
7-10 Tbsp Salt
250 g Cutting beans
1 (approx. 750 g) small head cauliflower
30 Butter or margarine
30 g Flour
1-2 TABLESPOONS Curry
1/4 l Vegetable broth (instant)
1/4 l Milk
7-10 Tbsp white pepper
7-10 Tbsp Parsley

Directions

1
Cook rice in boiling salted water for about 20 minutes and drain. Clean and wash the beans and cut them into fine strips. Clean, wash and cut the cauliflower into small florets. Cook beans and cauliflower for about 15 minutes in boiling salted water and drain on a sieve.
2
Melt the fat in a pot. Sweat flour and curry in it. Deglaze with broth and milk while stirring. Simmer at low heat for a few minutes. Season to taste with salt and pepper. Put rice and vegetables in 4 small or 1 large casserole dish and pour the sauce over it.
3
Bake in the preheated oven (electric cooker 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes (small) or 15 minutes (large). Serve garnished with parsley.