John Myers
Ingredients for 2 servings:
- 1 cup(s) brown rice (medium grain)
- 2 cups water
- 4 chicory
- ½ tsp vegetable broth, granulated
- Water, boiling
- Balsamic vinegar
- Soy sauce (Tamari)
- Cheese, goat cheese, plenty
- Paprika powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free / egg-free / cow’s milk-free / own recipe
Add brown rice to boiling water and cook for about 40 minutes. Cut 1.5 to 2 cm off the thick end of the chicory and remove the wilted outer leaves. Bring enough boiling water with granulated vegetable stock to a boil so that the chicory is halfway covered when placed side by side, and cook for about 10 minutes. Place brown rice in two greased ovenproof bowls, place drained chicory on top. Pour vegetable stock about 1 cm high over the rice and drizzle lightly with balsamic vinegar and tamari. Cover thickly with grated goat cheese. Sprinkle with paprika granules. Bake in a cold oven at 160°C (convection oven) for 30 minutes. Or with top and bottom heat, preheat to approx. 180°C-190°C (350°F-375°F) for approx. 20 minutes (I like the vegetables to be a little bitter). Instead of rice, I also recommend using sliced boiled potatoes (approx. 300g). Enjoy!
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