Green casserole
4 servings
20 minutes
Herb casserole is a delicate, aromatic dish of Russian cuisine that combines the freshness of sorrel and parsley with the softness of rice and milk. Its roots can be found in traditional Russian cooking, where greens played an important role in seasonal dishes. The light acidity of sorrel harmonizes with the creamy notes of milk and eggs, creating a tender texture. This dish is perfect for a family dinner or a light summer lunch. The casserole is not only nutritious but also versatile—it can be served as a standalone dish or as a side to meat or fish. It is especially good when hot, as all flavor nuances are revealed, and the crispy crust adds pleasant variety to the texture.
1
Wash and chop sorrel (500 grams). Add roughly chopped parsley (1 bunch). Salt the chopped greens and sauté over medium heat for 5-6 minutes. Then drain in a colander, squeeze, and chop finely.
- Sorrel: 500 g
- Parsley: 1 bunch
2
We cook half a cup of rice with 2 cups of milk, cool it down, and mix it with green puree.
- Rice: 1 glass
- Milk: 2 glasss
3
Add 2 tablespoons of breadcrumbs and 4-5 yolks. Mix the mass well. Finally, introduce the whipped egg whites and mix gently.
- Crushed breadcrumbs: 2 tablespoons
- Egg yolk: 4 pieces
4
Place the mass in a greased and breadcrumb-coated mold, then bake and serve hot.