Kohlrabi isn’t just a great snack raw. Stuffed with rice and vegetables, it’s the perfect recipe for a summer lunch.
Ingredients
- Red bell pepper – 1 piece
- Spring onion – 1 piece
- Gouda cheese – 150 g
- Kohlrabi – 4 pieces
- Butter – 2 tablespoons
- Sweet paprika powder – 1 teaspoon
- Black pepper – 1 pinch
- Parsley – 20 g
- Long-grain rice – 100 g
- Salt – 1 pinch
- Butter – 1 tablespoon
Preparation
Step 1: Cook the Rice and Kohlrabi Peel and core the kohlrabi, leaving walls about 1 cm thick. Set aside the flesh. Boil in boiling salted water for 10 minutes. Cook the rice in boiling salted water according to the instructions on the package.
Step 2: Mix the Vegetables Finely chop the kohlrabi flesh. Clean the bell pepper and spring onions, remove the seeds from the pepper, and finely chop both ingredients. Sauté together with the chopped kohlrabi in hot butter for 5 minutes, season with salt, pepper, and paprika. Pluck and chop the parsley leaves. Add to the vegetables along with the rice, mix, and season to taste. Grate the Gouda cheese – add half to the vegetables and mix.
Step 3: Stuff the Kohlrabi Drain the cooked kohlrabi, fill with the mixture. Transfer the remaining filling to a greased ovenproof dish, place the kohlrabi in it, and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C for about 20 minutes.
