Preparation
Step: 1/9

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.

Step: 2/9

Meanwhile wash and peel the kohlrabi and carrots. Cut the kohlrabi into eighths. Cut the carrots and kohlrabi into 5mm thick slices.

Step: 3/9

Wash the broccoli and divide into florets. Peel the stalk and cut it into 5mm thick slices.

Step: 4/9

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.

Step: 5/9

Drain the vegetables , reserving the stock.

Step: 6/9

Tip the rice into an ovenproof dish and spread level. Add the vegetables and spread them out evenly.

Step: 7/9

Beat the eggs, add to the stock and mix. Season with salt, pepper and nutmeg.

Step: 8/9

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).

Step: 9/9

Wash and finely chop the chives. Mix with the yogurt, salt and chilli powder and serve with the casserole.