The DnA Foodcast gets a semi German recipe next week, by which we mean it simply comes to us from two Germans. Timo and Ines of Kiel, Germany, sent us a Chicken Rice Bake. However, after making it, one could easily take the chicken out for it to be a standalone vegetarian dish. For meatatarians, it’s a great side with some sausages or steak.

Warning: The one issue that Dave and I ran into was the rice portion. 500 grams (1 lb.) is a lot of rice. Below is the original recipe, but we strongly recommend cutting the rice down to 1 1/2 – 2 cups, which would then be cooked in 3-4 cups of vegetable stock. The rice-to-ingredient ratio is much better by cutting down the amount of rice.

Hardware: Deep circular dish. 2.5 qt/2.3 liter.

Ingredients:

• 1 onion
• 1 red & 1 yellow bell pepper
• 200 g corn kernels
• 2 table spoons sunflower oil
• 4 ½ cups vegetable stock
• 500 g white rice (which is 2 3/4 cups of rice. If you’re using Basmati, that ends up being about 5 and a half cups of water.) Note: Again, we recommend using only about 2 cups.
• 400 g (1 lb.-ish) chicken breast fillet (thighs are juicier)
• salt & pepper
• paprika spice
• 3 eggs
• 1 container (125 g) crème fraîche (sour cream is fine to substitute)
• 1 bunch of fresh herbs (parsley, chives, basil or thyme) (but frozen herbs will do fine too)
• 200 g (1/2 lb) grated gouda cheese
• 2 beefsteak tomatoes2 cups flour