Chicory with mustard-cress sauce

Name: Chicory with mustard-cress sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 Onion; 3 TABLESPOONS Oil; 250 g Whipped cream; 2 TABLESPOONS coarse-grained mustard; 1 TABLESPOON sauce thickener; 1 TABLESPOON Lemon juice; 7-10 Tbsp white pepper; 1 Boxes Cress; 20 g Sunflower seeds; 4 pistons Chicory; 1 Tomato

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 Onion
3 TABLESPOONS Oil
250 g Whipped cream
2 TABLESPOONS coarse-grained mustard
1 TABLESPOON sauce thickener
1 TABLESPOON Lemon juice
7-10 Tbsp white pepper
1 Boxes Cress
20 g Sunflower seeds
4 pistons Chicory
1 Tomato

Directions

1
Cook the rice for about 20 minutes in 400 ml boiling salted water. Peel and finely dice onion. Fry in 1 tablespoon of hot oil until translucent. Add cream, stir in mustard and bring to the boil. Stir in sauce thickener.
2
Season the sauce with lemon juice, salt and pepper. Cut cress from the stems with scissors and add to the sauce. Roast sunflower seeds in a pan without fat. Remove and mix into the rice.
3
Separate the outer leaves from the chicory. Wash and halve the chicory. Cut out the stalk in a wedge shape. Heat the remaining oil in a frying pan and fry the chicory halves on both sides for about 2 minutes.
4
Clean, wash, quarter, seed and cut the tomato into small cubes. Arrange two chicory halves each with some rice and sauce on a plate. Sprinkle with tomato cubes.