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 the oven to 200 ° C (top / bottom heat, convection: 180 ° C). Cook the rice with about 4 times the amount of water and 1/4 teaspoon vegetable stock for 10 minutes (risotto takes significantly longer, follow the instructions on the package).
2. Clean and wash the chicory. Cut about 3 cm from the thick end and the stalk. Peel off the leaves one by one and add a pot of water with 1 teaspoon of vegetable stock (as much water as possible so that the chicory leaves float in it). Cover and simmer the chicory leaves for approx. 5 minutes and then drain.
3. Cut the onions into cubes and heat the oil in a pan. Sweat the onions until they are lightly translucent, being careful not to burn them. Now add the minced meat and fry until done. Then season with salt and pepper.
4. Cut the tomato (s) into slices and halve. Grease a baking dish with a little butter. First chicory leaves, then minced meat, rice, tomatoes, some cheese (not too much, use half of the cheese for this). Repeat until all ingredients are used.
5. The top layer should be chicory leaves. Now pour the breadcrumbs over the casserole, cover with the remaining tomato slices and sprinkle with the rest of the cheese. If you like, you can drizzle some balsamic vinegar over the casserole (goes well with the chicory).
6. Bake for 15 minutes in a preheated oven at 200 ° C (top / bottom heat, convection: 180 ° C) so that the cheese gets a nice brown color.