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Servings Per Recipe: 8
Amount Per Serving
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Fry onion and garlic on the oil.
Add the mushrooms, roast them, then cover and simmer stirring occasionally, baste with water and season with salt and pepper.
Clean Brussels sprouts and steam until almost tender.
Wash the rice and cook it, add 1 tbsp of the oil and a whole onion.
Grease a round fuser bowl (about 22 cm in diameter or 9 inch) with little olive oil and spread a half of rice on the bottom.
Apply evenly a half of cooked mushrooms, lay out Brussels sprouts, then make again a layer of mushrooms.
Spread the rest of rice.
Whisk eggs in milk, add flour, spices, and seasoning (Vegeta) and pour it evenly over the layers.
Cover the fuser bowl and bake in the preheated oven at 180 0C (356 0F), for about 30 min. until the egg mixture is solid.
Lay out slices of cheese on top and bake opened until the cheese melts.
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