- 1 ¼ pints
- 7 ounces
Kohlrabi (300 grams)
Carrots (100 grams each)
- 1 pound
- 4 ounces
grated Gouda cheese
- 1 bunch
- 7 ounces
- ground paprika (hot)
In a pot, bring 400 ml (approximately 1 3/4 cups) vegetable broth to a boil. Peel garlic and squeeze through a press directly into pot. Add rice, cover and cook for 25 minutes over low heat.
Meanwhile, rinse and peel carrots and kohlrabi. Cut kohlrabi into eighths. Cut carrots and kohlrabi pieces into slices about 5 mm (approximately 1/4 inch).
Rinse broccoli, trim and cut into florets. Peel stems and cut them into about 5 mm (approximately 1/4-inch) thick slices.
Boil remaining vegetable broth in a second pot. Add carrots and kohlrabi and cook for 2 minutes. Then add the broccoli florets and slices and cook 4-5 minutes longer.
Drain the vegetables in a sieve, taking care to collect the broth in a bowl.
Add the cooked rice to a shallow baking dish (about 1.5 liters) (approximately 6 3/4 cup capacity) and smooth out with a spoon. Add vegetables and spread out evenly.
Add the eggs to the collected broth and whisk with a fork. Season with salt, pepper and grated nutmeg.
Pour the liquid over the vegetables in the baking dish, sprinkle with grated cheese and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for about 35 minutes.
Meanwhile, rinse the chives, shake dry and cut into small rings. Mix yogurt with chopped chives. Season with salt and paprika and serve with the casserole.