Steamed Chicory
Spoonsparrow Steamed Chicory: Chicory vegetable with herbs gently steamed under melted Emmental cheese. Low fat and cholesterol, but rich in vitamins and minerals.
Ingredients
- 125 g long-grain rice (cooking pouch)
- Salt
- 500 g chicory (4 heads)
- 300 ml vegetable juice
- 50 g cooked ham
- 50 g Emmental cheese
- 0.5 bunch Parsley
- Pepper
Instructions
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1.
Cook the rice in boiling salted water according to package instructions.
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2.
While the rice cooks, wash and trim the chicory, cut it lengthwise into halves and remove the core with a wedge shape.
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3.
Place the chicory halves, cut side up, in a pressure cooker and pour over the vegetable juice.
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4.
Close the lid, bring the chicory to a boil under pressure and cook for 3 minutes.
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5.
Meanwhile slice the ham into strips and grate the cheese finely.
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6.
Wash the parsley, shake off excess water, pluck the leaves and roughly chop them.
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7.
Run cold water over the lid until the cooker is no longer pressurized. Remove from heat and carefully open the lid.
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8.
Season the chicory with salt and pepper. Sprinkle the ham strips and parsley on top, then distribute the cheese over it.
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9.
Place the lid back (do not return the pot to the stove) and allow the cheese to melt.
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10.
Drain the cooking pouch, open it, and divide the rice onto two plates. Lift the chicory from the pot with a slotted spoon, arrange it over the rice, and drizzle with vegetable juice.
