| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Rice & grai, Vegetables | 6 | servings | |
INGREDIENTS
| 2 1/2 | lb | Chicory greens |
| 1/3 | c | Oil |
| 3 | tb | Oil |
| 1 | c | Onion; chopped |
| 1 | tb | Garlic; chopped |
| 1/2 | c | Sorrel leaves; [optional] |
| 1/2 | c | Rice |
| 3/4 | c | Parmesan cheese; grated |
| Salt and pepper | ||
| 1/2 | c | Fresh bread crumbs |
INSTRUCTIONS
Wash, dry, and chop the chicory. In a large saucepan, heat 1/3 cup of the oil and cook the onions until wilted, about 5 minutes. Add garlic, stir for abour 30 seconds, then add the chicory, 1/2 pound at a time, stirring to coat with oil. Cook the chicory until slightly wilted. Add sorrel, and cook until tender, about 7-8 minutes. Meanwhile, bring salted water to a boil, add the rice, and cook 5 minutes. Drain. When the chicory is tender, lift it out of the pan and place it in a bowl. You should have approximately 5 cups. [Do not let the chicory completely drain, because you will need some liquid to continue cooking the rice.] Add the rice to the chicory along with 1/2 cup of the cheese. Season with salt and pepper. Put into a buttered 1 1/2-inch deep baking dish. Mix remaining cheese with the bread crumbs and sprinkle on top. Drizzle with the remaining olive oil and bake in a preheated 400 oven for 30-40 minutes. NOTES : You can substitute escarole, a variety of lettuces, spinach or chard. This is also delicious served cold. Recipe by: The Victory Garden Cookbook Posted to EAT-LF Digest by KSBAUM@aol.com on Jan 25, 1999, converted by MM_Buster v2.0l.
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