150 grams brown rice — *

1 vegetable bouillon cube

250 grams Brussel sprouts

1 red bell pepper

100 grams Leerdammer cheese

2 eggs — beaten lightly

3/4 teaspoon basil

2 tablespoons creme fraiche

5 sprigs chives — for garnish

- - - - Optional Cashew Garnish - - - - 100 grams cashews

1 1/2 tablespoons honey

1 knifepoint sambal — about 1/4 tsp

* Original recipe called for broken white rice, which cooks
faster.
I used round brown rice instead.

Start rice cooking with bouillon cube.
Warm grill [or oven] to
highest.

Clean the sprouts.
Cook in boiling water [?or steam] for about
10 min.
Meanwhile, wash the bell pepper and chop it.
Add to the
sprouts and cook another 5 min, till both are done.
Drain.

Grate about 1/4 of the cheese; slice the rest.

Into the rice, stir the sprouts and bell pepper, eggs, basil,
grated cheese, and creme fraiche.
Turn into a flat casserole dish
or two individual dishes.
Top with sliced cheese.
Put under the
grill for about 5 min, until the cheese is melted.
Top with chives.
Serve with cashew garnish.

To make cashew garnish: In a small saucepan or skillet over
medium-high heat, stir together cashews, ho ney, and sambal, about
5min.