Chicory casserole Plast

Ingredients for 2 servings:

• ½ cup brown rice
• 1 cup water
• Fat
• 350 g chicory
• ½ tsp vegetable stock, granulated
• 125 ml water
• 100 g cheese (goat cheese), diced
• 350 g carrot(s) (organic)
• 50 g sunflower seeds, roasted, ground
• 3 cl soy sauce (tamari)
• 6 cl Balsamic vinegar Bianco
• 3 cl water
• Butter or margarine, unhydrogenated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free

Boil rice in water for 35 minutes, turn off the heat, and let it swell for 10 minutes. Grease two large 1-liter ovenproof bowls and add the rice. Place half of the cheese cubes on top of the rice in each bowl. Finely chop the chicory and sauté it in the water with the vegetable stock until al dente, or until the water evaporates. Then spread it over the rice and cheese, and place the other half of the cheese on top. Finely grate the organic carrots and place them on top of the cheese. Mix the tamari, balsamic vinegar, and water and divide them between the bowls. Sprinkle the ground sunflower seeds over the carrots, add knobs of butter, and close the lid. Bake in an unheated oven at approximately 160°C (convection oven) for 35-45 minutes.