Chicory with cress sauce

Ingredients for 4 servings:

• 200 g long grain rice
• Salt and pepper, white
• 1 onion(s)
• 3 tbsp olive oil
• 250 g cream
• 2 tbsp mustard, grainy
• 1 tbsp sauce thickener, light
• 1 tbsp lemon juice
• 1 bowl of cress
• 4 chicory
• 1 tomato(s)
• 20 g sunflower seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A vegetarian recipe with that certain something!

Soak the long-grain rice in boiling salted water for about 20 minutes. Meanwhile, peel and dice the onion. Sauté in 1 tablespoon of hot oil until translucent. Pour in the cream, stir in the mustard. Simmer briefly, then thicken with a sauce thickener. Season with salt, pepper, and lemon juice. Cut the cress from the bed and add to the sauce. Trim, wash, and halve the chicory. Fry the chicory in the remaining oil on both sides for about 2 minutes. Trim, wash, and dice the tomato. Roast the sunflower seeds in a pan, remove them, and stir them into the drained rice. Arrange the chicory, rice, and sauce on plates. Sprinkle with the diced tomatoes, and serve.