| 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
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