Rice Casserole with Brussel Sprouts & Bell Pepper

This is a Dutch-leaning vegetarian casserole that turns humble brussels sprouts and a red bell pepper into a satisfying weeknight supper. The rice cooks in vegetable bouillon so each grain absorbs savory depth instead of turning to plain starch.

Leerdammer is the cheese of choice here, a Dutch semi-hard with a sweet, nutty profile close to Gouda or Swiss. It grates into the casserole and melts on top under the broiler for a bronzed, bubbling finish. The beaten eggs and creme fraiche bind everything into a creamy, lightly set custard around the vegetables.

The cashew garnish is the sleeper hit. Toasted cashews tossed with honey and sambal oelek add crunch, heat, and a sweet-spicy counterpoint that wakes up the whole dish. Don’t skip it.

Kitchen Tips

• Halve larger brussels sprouts so they cook evenly in the same time as smaller whole ones.
• Rinse rice briefly before cooking to remove excess surface starch for a fluffier casserole base.
• Broil (grill) at the top position and watch closely. Cheese goes from golden to scorched in under a minute.
• Stir the honey-sambal mixture constantly while toasting cashews, the honey burns fast.

Variations

• Swap Leerdammer for Gouda, Gruyère, or sharp cheddar depending on what is on hand.
• Add cooked bacon lardons for a non-vegetarian version with smoky depth.
• Use wild rice or a grain blend for a chewier, more rustic base.