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🍽️ Chicory in a Pressure Cooker with Ham and Cheese

408 kcal · 30 min · 4 servings

Ingredients

• 125 g long-grain rice (cooking bag)
• salt
• 500 g chicory (4 chicory)
• 300 ml vegetable juice
• 50 g cooked ham
• 50 g Emmental
• 0.5 bunch parsley
• pepper

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the rice in this salted water until done.
3. 3. Wash the chicory thoroughly.
4. 4. Remove the hard base of the chicory.
5. 5. Cut the chicory in half lengthwise.
6. 6. Cut out the hard core from the center of each half in a wedge shape.
7. 7. Place the chicory halves in the pressure cooker with the cut side facing up.
8. 8. Pour vegetable juice over the chicory.
9. 9. Seal the pressure cooker tightly.
10. 10. Bring the contents to a boil under pressure.
11. 11. Cook the chicory for 3 minutes under pressure.
12. 12. Cut the ham into thin strips.
13. 13. Grate the cheese finely.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Chop the parsley leaves coarsely.
18. 18. Let cold water run over the lid of the pot.
19. 19. Wait until the pot has no more pressure.
20. 20. Remove the pot from the stove.
21. 21. Open the pot carefully.
22. 22. Season the chicory with salt.
23. 23. Season the chicory with pepper.
24. 24. Sprinkle the ham strips over the chicory.
25. 25. Sprinkle the chopped parsley over the chicory.
26. 26. Distribute the grated cheese evenly over the chicory.
27. 27. Place the lid back on the pot.
28. 28. Do not put the pot back on the heat.
29. 29. Let the cheese melt in the pot.
30. 30. Let the rice drain from the cooking bag.
31. 31. Open the cooking bag.
32. 32. Distribute the rice onto two plates.
33. 33. Lift the chicory out of the pot with a slotted spoon.
34. 34. Place the chicory on top of the rice.
35. 35. Drizzle the dish with some vegetable juice.

Nutrition per serving

• kcal: 408
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 58 g