Summary

Ingredients

• 1 large onion (s)
• 2 cloves garlic)
• 230 g lon rain rice
• 125 ml white wine
• 375 ml meat stock
• 750 g zucchini
• 125 g Kat ham
• 1 bunch herbs, fresh, mixed
• 4 egg (s)
• 3 tablespoon sour cream
• 125 ml milk
• 200 g Emmentaler, rated
• Oil for frying
• salt and pepper
• nutmeg

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Instructions

1. Peel the onions and garlic, chop them finely and put them in 1 tablespoon of oil until they are translucent. Add rice and fry briefly. Pour in the wine and broth and bring to the boil once. Let the rice soak in a closed pot over medium heat for approx. 15 minutes. Stir in between.
2. Wash the zucchini, clean, dice and fry in 1 tablespoon of oil until translucent. Add the finely diced Kat ham and fry with it.
3. Mix the finely chopped herbs with the zucchini, ham and rice and place everything in a flat baking dish. Whisk the eggs with sour cream, milk and cheese. Season to taste with salt, pepper and nutmeg. Then pour over the rice.
4. Bake in a preheated oven at 220 ° C for approx. 10 minutes until the cheese has a golden yellow color.