Stuffed chicory

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cook the rice in boiling salted water for about 20 minutes. Then drain. In the meantime wash and chop the herbs. Peel and finely chop the onion. Put tomato pulp and onion in an ovenproof casserole dish. Season with salt and pepper. Mix cream cheese, egg yolk and chopped herbs with the rice. Clean and wash the chicory and cut in half lengthwise. Put the rice filling into 4 halves and cover with another half. Wrap with bacon and place on the tomato sauce. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes. Cover with foil in between if necessary. Serve garnished with parsley

2. 2

   Form: Pillivuyt

3. 3

   Table linen: Södahl