Rice Casserole with Brussel Sprouts and Bell Pepper

• 1/2 cup rice brown
• 1 each vegetable stock cubes
• 1 cup brussels sprouts
• 1 each sweet red bell peppers
• 1/2 cup leerdammer cheese
• 2 large eggs beaten lightly
• 3/4 teaspoon basil
• 2 tablespoons creme fraiche
• 5 sprigs chives for garnish

1. Start rice cooking with bouillon cube.
2. Warm grill to highest.
3. Clean the sprouts.
4. Cook in boiling water for about 10 min.
5. Meanwhile, wash the bell pepper and chop it.
6. Add to the sprouts and cook another 5 min, until both are done.
7. Drain.
8. Grate about 1/4 of the cheese; slice the rest.
9. Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese, and creme fraiche.
10. Turn into a flat casserole dish or two individual dishes.
11. Top with sliced cheese.
12. Put under the grill for about 5 min, until the cheese is melted.
13. Top with chives.
14. Serve with cashew garnish.
15. To make cashew garnish: In a small saucepan or skillet over medium-high heat, stir together cashews, ho ney, and sambal, about 5 min.

rice brown, vegetable stock cubes, brussels sprouts, sweet red bell peppers, leerdammer cheese, eggs, basil, creme fraiche, chives

Taken from recipeland.com/recipe/v/rice-casserole-brussel-sprouts--42065 (may not work)