Rice casserole with bratwurst

1.

Clean the beans, wash them, cut in half and cook in boiling salted water for about 12 minutes. Then drain well in a sieve. In the meantime, peel the onion and dice it finely. Clean and wash the carrots and leeks.

2.

Cut the carrots into slices and the leek into rings. Melt 20 g fat in a saucepan, sauté the onion until translucent. Add rice and sauté briefly. Deglaze with broth, bring to the boil, cover and simmer over medium heat for 30-35 minutes.

3.

Add the vegetables 15 minutes before the end of the cooking time. In the meantime, wash the parsley, pat dry and chop finely. Cut the sausage into slices. Heat 20 g fat, fry the sausage slices over medium heat while turning.

4.

Mix 3/4 of the parsley into the rice. Season with salt and pepper. Place half of the vegetable rice in an ovenproof, greased baking dish. Spread the sausage slices on top and top with the remaining vegetable rice.

5.

Sprinkle with cheese and bake in the preheated oven (electric stove: 200 ° C / gas: level 3 / convection: 175 ° C) for 20-25 minutes. Take out of the oven, sprinkle with the remaining parsley and serve garnished with basil if you like.