Preparation
Bring 400ml of vegetable stock to the boil in a pan. Peel and crush the garlic. Add the rice to the pan, cover and cook over low heat for about 25 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_1_M.jpg)
Meanwhile wash and peel the kohlrabi and carrots. Cut the kohlrabi into eighths. Cut the carrots and kohlrabi into 5mm thick slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_2_M.jpg)
Wash the broccoli and divide into florets. Peel the stalk and cut it into 5mm thick slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_3_M.jpg)
In a pan, bring the remaining vegetable stock to the boil. Add the carrots and kohlrabi and cook over a medium heat for about 2 minutes. Add the broccoli and cook for another 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_4_M.jpg)
Drain the vegetables , reserving the stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_5_M.jpg)
Tip the rice into an ovenproof dish and spread level. Add the vegetables and spread them out evenly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_6_M.jpg)
Beat the eggs, add to the stock and mix. Season with salt, pepper and nutmeg.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_7_M.jpg)
Pour the liquid over the vegetables and sprinkle with Gouda. Cook the casserole in a preheated oven at 200°C (fan 180°C, gas 6).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_8_M.jpg)
Wash and finely chop the chives. Mix with the yogurt, salt and chilli powder and serve with the casserole.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000059/000059_step_9_M.jpg)