Rice Casserole with Brisket and Vegetables

The recipe for a delicious rice casserole with smoked pork belly, green peas, carrots, onions, and cheese! This casserole will be a great dinner dish for the whole family. It is well cut into portioned pieces and, thanks to the golden-brown crust of melted cheese, looks very appetizing!

Cook: 25 mins

Servings: 4

Ingredients

Directions

Pour water into a saucepan and bring it to a boil. Pour salt and rice into boiling water. Bring the water to a boil, then reduce the heat and cook the rice until half cooked (about 10 minutes).
Put the cooked rice in a colander and let the water drain. Break an egg into a bowl, pour in milk, add salt, black pepper, and dry herbs.
Whisk the egg and milk mixture. Rinse and chop the parsley. Grate hard cheese on a coarse grater.
Add chopped parsley, half the whole norm of grated cheese, and green peas to the egg-milk mixture. Peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater.
Heat the sunflower oil in a skillet and sauté the onions and carrots for 3 minutes over high heat, stirring frequently. Put the fried onions and carrots from the pan into a bowl with the milk-egg mixture, peas, cheese, and parsley.
Cut the smoked pork belly into cubes. Optionally, the brisket can be replaced with ham, boiled meat, sausage, or sausages, cut into slices.
Add the brisket to the bowl with the previously combined ingredients. Transfer the rice here. Stir the ingredients in the casserole.
Place the mixture in a baking dish and smooth the surface. Cook the rice casserole in an oven preheated to 180 degrees for 25 minutes.
Then take out the casserole, and sprinkle its surface with the remaining grated cheese. Place back in the oven and bake at the same temperature for about 7-10 minutes.
Rice casserole with brisket and vegetables is ready. Serve hot or warm casserole, cut into portions.

Bon Appetit!

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Rice Casserole with Brisket and Vegetables

Ingredients

Directions

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