Long Grain Rice Vegetable Casserole

Rinse and clean the vegetables and cut into ½ cm cubes. Heat a little oil in a saucepan, sauté vegetables, add long-grain rice and sauté until translucent. Pour in hot vegetable soup, season with salt. Bring to a boil and simmer for about 20 minutes. Put cooked vegetable-long grain rice mixture into a suitable bowl and cool. Mix butter with egg yolk until creamy, add chives to long grain rice. Whip egg whites to egg whites, stir into rice mixture. Butter an ovenproof gratin dish, pour in the mixture and sprinkle with the cheese. Bake in the oven heated to 200 degrees for about 40 minutes.

Portion the long grain rice-vegetable casserole, arrange on plates.

Bründlmayer, strong white wine

Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.

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