Vegetable and Brown Rice Casserole

In a pot, bring 1 3/4 cups vegetable broth to a boil. Peel garlic and squeeze through a press directly into the pot. Add rice, cover, and cook for 25 minutes over low heat.

Meanwhile, rinse and peel carrots and kohlrabi. Cut the kohlrabi into eighths. Cut carrots and kohlrabi pieces into slices about 1/4 inch.

Rinse broccoli, trim, and cut into florets. Peel stems and cut them into about 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 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 a preheated oven at 400°F for about 35 minutes.