Summary

Ingredients

• 125 g rice (lon rain or risotto)
• 2 cup water
• 0.25 teaspoon ¼ vegetable stock
• 2 chicory
• water
• 1 teaspoon vegetable stock
• 250 g minced meat, mixed
• 0.5 ½ onion (s)
• Oil for frying
• 100 g cheese (e.. ratin cheese, Emmentaler or Gouda), rated
• 1 large tomato (s)
• 2 tablespoon breadcrumbs
• Balsamic vinegar
• Butter for the mold
• salt and pepper

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Instructions

1. Preheat oven to 200 °C / 400 °F (conventional) or 180 °C / 350 °F (convection).
2. Cook rice with about 4 times the amount of water and 1/4 teaspoon vegetable stock for 10 minutes. If using risotto, follow package instructions as it takes significantly longer.
3. Clean and wash chicory. Cut about 3 cm from the thick end and stalk. Peel off leaves one by one.
4. Add chicory leaves to a pot of water with 1 teaspoon vegetable stock, using enough water so the leaves float. Cover and simmer for 5 minutes, then drain.
5. Cut onion into cubes. Heat oil in a pan over medium heat. Sweat onion for about 3 minutes until lightly translucent, being careful not to burn. Add minced meat and cook for 8-10 minutes until done, stirring occasionally. Season with salt and pepper.
6. Cut tomato into slices and halve them. Grease a baking dish with butter.
7. Layer ingredients in the baking dish: chicory leaves, minced meat, rice, tomato slices, and roughly half the cheese. Repeat layers until all ingredients are used.
8. Top with a final layer of chicory leaves. Sprinkle breadcrumbs over the casserole, arrange remaining tomato slices on top, and sprinkle with remaining cheese. Optional: drizzle with balsamic vinegar.
9. Bake for 15 minutes at 200 °C / 400 °F (conventional) or 180 °C / 350 °F (convection) until the cheese turns golden brown.