Chicory in cheese sauce

Name: Chicory in cheese sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp salt, white pepper; 4-6 Chicory (ca. 125 g); 1 medium onion; 100 g Gouda cheese; 1 TEASPOON + 2 tablespoons oil; 1 TEASPOON coarse mustard; 400 ml Milk; 1 TABLESPOON sauce thickener; 1 TABLESPOON Lemon juice; 1 Boxes Cress; 1 small tomato; 1-2 tablespoons (20 g) Sunflower seeds

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp salt, white pepper
4-6 Chicory (ca. 125 g)
1 medium onion
100 g Gouda cheese
1 TEASPOON + 2 tablespoons oil
1 TEASPOON coarse mustard
400 ml Milk
1 TABLESPOON sauce thickener
1 TABLESPOON Lemon juice
1 Boxes Cress
1 small tomato
1-2 tablespoons (20 g) Sunflower seeds

Directions

1
Cook the rice in plenty of boiling salted water for about 20 minutes
2
Clean and wash the chicory and cut in half lengthwise. Cut out the stalk in a wedge shape. Peel and chop onion. Dice the cheese.
3
Heat 1 tsp. oil. Sauté onion in it and stir in mustard. Add milk and bring to the boil. Melt cheese in it and thicken with sauce thickener. Season to taste with lemon juice, salt and pepper. Cut the cress from the bed and add to the sauce
4
Heat 2 tablespoons of oil. Fry the chicory for about 2 minutes on each side
5
Clean, wash and dice the tomato. Drain the rice. Roast sunflower seeds without fat and fold into the rice. Arrange everything
6
Drink: mineral water