* Original recipe called for broken white rice, which cooks faster.
I used round brown rice instead.
Start rice cooking with bouillon cube.
Warm grill [or oven] to highest.
Clean the sprouts.
Cook in boiling water [?or steam] for about 10 min.
Meanwhile, wash the bell pepper and chop it.
Add to the sprouts and cook another 5 min, till both are done.
Drain.
Grate about 1/4 of the cheese; slice the rest.
Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese,
and creme fraiche.
Turn into a flat casserole dish or two individual dishes.
Top with sliced cheese.
Put under the grill for about 5 min, until the cheese is melted.
Top with chives.
Serve with cashew garnish.
To make cashew garnish:
In a small saucepan or skillet over medium-high heat, stir together cashews, ho
ney,
and sambal, about 5min.
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NOTES: Using brown rice, this is not quite "quick", but it's easy
enough for a weeknight if time is available.
