Stuffed chicory

Name: Stuffed chicory
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Curry; 2 discs Pineapple (a.d.tin); 2 Spring onions; 1 disc (50 g) cooked ham; 1 piston Chicory; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Curry
2 discs Pineapple (a.d.tin)
2 Spring onions
1 disc (50 g) cooked ham
1 piston Chicory
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
1 TABLESPOON Honey
7-10 Tbsp Parsley

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Season with curry. In the meantime cut pineapple into pieces. Clean and wash spring onions and cut into rings. Cut ham into strips. Clean, wash and halve the chicory. Heat the fat.
2
Fry chicory halves, pineapple, spring onions and ham in it. Season with salt, pepper and honey. Drain excess rice liquid. Take the chicory aside. Mix the rice with the spring onion mixture. Serve on the chicory halves. Serve garnished with parsley