Читать книгу Vegetable Kitchen - Bernhard Long - Страница 83

Serves 4 meals

200 grams long-grain rice

500 grams of chicken breast fillet (ready to cook)

1 tablespoon olive oil

2 medium onions

130 grams of corn kernels (canned)

180 grams kidney bean tin

1 tablespoon thyme

Salt and freshly ground pepper

200 milliliters of whipped cream (min. 30% fat content)

180 grams freshly grated Gouda

The preparation sequence

The rice with 200 milliliters easily boil salted water on low heat so the. 10 minutes covered parboil.

Preheat the oven to 180 ° C top and bottom heat. Wash the chicken breasts with water, pat dry, chop crosswise into strips and sauté in a hot pan around sharply with oil. Remove and set aside.

Peel the onions and chop into rings. Rinse the corn and beans and drain well. Mix all ingredients together, season with salt, pepper from the mill and thyme and place in a baking dish. The cream with the cheese mix and pour over the casserole. In the heated, preheated oven so the. golden brown au gratin 25 minutes. Remove and serve immediately