Chicory casserole

Ingredients for 2 servings:

• 160 g buckwheat , = 1 cup
• 320 g water = 2 cups
• 10 g ginger, finely chopped
• 4 pieces of chicory
• ½ tsp vegetable broth, granulated
• Water, boiling
• Balsamic vinegar from Modena
• Soy sauce (Tamari)
• Cheese, (goat cheese) plenty
• Paprika granules
• Fat, for greasing the fireproof molds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, cow’s milk-free, vegetarian

2 x 1.5 l ovenproof bowls with lids Bring 2 cups of water to a boil, add 160 g buckwheat grains, add ginger, bring to a boil, reduce heat to low, close lid, and cook for approx. 12-18 mins. When the water is below the surface of the buckwheat, turn off heat completely and let it swell for approx. 10 mins, when it will be dry and have a nice grain. Cut off 1.5 to 2 cm from the thick end of the chicory and remove the outer, wilted leaves. Bring enough boiling water with granulated vegetable stock to the boil so that the chicory is halfway covered when lying side by side, and cook for approx. 10 mins. Put the buckwheat in two greased, ovenproof bowls, place the drained chicory on top. Fill with vegetable stock to a height of approx. 1 cm and drizzle lightly with balsamic vinegar and tamari. Cover thickly with grated goat cheese. Sprinkle with paprika granules, close the lid, otherwise the (goat) cheese will dry out and become hard. Place in a cold oven and bake at 160°C for 30 minutes. Or preheat to 180°C-190°C with top and bottom heat for about 20 minutes. Alteration: Use brown rice or millet instead of buckwheat. Adapted from http://www.chefkoch.de/rezepte/396431128416707/Chicoree-Auflauf-Teheran.html