Bratwurst rice and sausage casserole

Ingredients:

• 3 tbsp. l. olive oil
• 220 g of ready-made beer sausage bratwurst, narzan, in 5 cm pieces.
• 1 package (200 g) thinly sliced ​​cremini mushrooms
• 2 stalks celery, cut into 2.5cm pieces.
• 1 carrot, cut into 2.5 cm pieces.
• 1 bunch green onions, thinly sliced ​​(white parts separated from green parts)
• 2 tsp chopped fresh thyme
• 1.5 cups long-grain white rice
• 2.5 cups lightly salted chicken broth
• 1/4 cup light cream (10%)
• 1 cup grated Swiss cheese (about 100 g)

Preparation:

1. Preheat oven to 200°C.
2. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the sausages, mushrooms, celery, carrots, white onion, and thyme. Cook, stirring occasionally, until the mushrooms are softened, about 4 minutes.
3. Add the rice and cook, stirring, for 1 minute. Add the chicken broth, cream, and 1 teaspoon of salt. Bring to a boil, then cover the pan and place in the oven. Bake until the rice is tender, about 18 minutes.
4. Turn the oven to broil. Uncover the rice and sprinkle with cheese. Grill until the cheese is golden brown and bubbly, about 2 minutes. Sprinkle with green onions.