Dairy-Free Pumpkin Casserole with Bell Peppers and Rice
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 250 Minusl butter (for greasing)
- 500 grams Pumpkin (such as butternut)
- 2 red and green Bell pepper
- 1 onion
- 2 garlic cloves
- 200 grams Parsnips
- 250 Tbsps Minusl butter (for cooking)
- 100 milliliters Vegetable broth
- 150 milliliters Minusl Whipped cream
- 2 eggs
- 1 Tbsp finely chopped thyme
- 100 grams grated Emmentaler cheese
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Place 400 ml (approximately 1 1/2 cups) of water in a pot, season with salt and bring to a boil. Stir in the rice and cook until the rice is al dente and the water has been absorbed, about 15 minutes. Remove and allow to cool.
Preheat a convection oven to 180°C (approximately 350°F). Grease a casserole dish with butter.
Peel the pumpkin and cut into slices or cubes. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into small cubes. Peel and finely chop the onion and garlic. Peel and cube the parsnips.
Heat the butter in a skillet. Add the onion, garlic and pumpkin, and cook until the onions are translucent. Stir in the vegetable stock and simmer for 8 minutes.
In a bowl, whisk the cream with the eggs. Stir in the thyme and half the cheese. Season with salt, pepper and nutmeg to taste.
Place all the vegetables and rice in the casserole dish, and toss to combine. Pour the egg mixture over the vegetables and sprinkle the remaining cheese on top. Bake until the cheese is melted and browned, about 25-30 minutes.
