Baked chicory with minced meat rice

Ingredients for 4 servings:

• 2 tbsp olive oil
• 500 g minced meat, mixed
• 2 m.-sized onion(s)
• 3 tbsp, heaped tomato paste
• 250 g long grain rice or basmati, already cooked
• 600 g chicory, preferably of the same thickness
• 200 ml white wine, possibly also milk or water
• 100g bacon
• some butter flakes
• 1 cup of sour cream or crème fraîche, approx. 150 g each
• 1 cup of natural yogurt, approx. 150 g each
• salt and pepper
• Paprika powder, sweet
• tarragon
• Parsley
• 100 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Heat the olive oil in a pan and fry the minced meat until crumbly. Finely dice the onions and add them to the pan with the minced meat. When the onions are translucent, stir in the tomato paste and cooked rice. Transfer the meat and rice mixture to a greased casserole dish. Trim the chicory, removing any wilted leaves, then halve the chicory and cut out the stalk into wedges. The wedge contains the bitter substances that most people don’t like. Place the chicory in boiling salted water and cook for 2-3 minutes, then remove and drain. Place the chicory on top of the meat and rice mixture and pour over the wine, milk, or water. This will make the dish a little creamier and less dry. Mix the sour cream or crème fraîche with the yogurt, salt, pepper, sweet paprika, tarragon, parsley, and Gouda cheese and spread it over the chicory. Sprinkle the bacon over the top and place knobs of butter on top. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and place the casserole in the oven. Baking time is approximately 35-40 minutes. This varies from oven to oven, so it’s best to check it occasionally. When the casserole is nicely browned, serve.