Layered wax beans with dill and sour cream | Homestyle summer casserole

Cook the rice in twice the amount of lightly salted water until soft, then let it cool.

Trim the ends of the wax beans, cut them into 3-4 cm pieces, then blanch them in boiling, lightly salted water for 6-8 minutes until tender-crisp. Drain and let drip thoroughly.

Finely chop the onion and sauté in 15 g of butter until translucent. Remove from heat, then stir in the sweet paprika powder and crushed garlic.