Vegetable rice with cheese

Name: Vegetable rice with cheese
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 125 g Carrots; 150 g Brussels sprouts; 1 tablespoon (10 g) Half-fat butter; 6 tablespoons (10 g each) Vegetable broth (instant); 1 egg (size M); 7-10 Tbsp grated nutmeg; some stem(s) Parsley; 15 g sliced gouda cheese

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
125 g Carrots
150 g Brussels sprouts
1 tablespoon (10 g) Half-fat butter
6 tablespoons (10 g each) Vegetable broth (instant)
1 egg (size M)
7-10 Tbsp grated nutmeg
some stem(s) Parsley
15 g sliced gouda cheese

Directions

1
Cook the rice in boiling salted water for 20 minutes. Peel and wash carrots and cut into fine strips. Clean and quarter the Brussels sprouts. Melt butter in a saucepan. Steam vegetables in it until transparent.
2
Deglaze with vegetable stock and cook for 5-7 minutes. Boil egg in boiling water for 7 minutes and rinse with cold water. Season vegetables with salt and nutmeg. Drain rice and add to vegetables. Rinse parsley, dab dry and cut into fine strips.
3
Peel and slice the egg. Arrange vegetable rice on plates, sprinkle with parsley and cheese and cover with slices of egg.