Rice Cake with Chicory

The rice cake with chicory is a healthy and tasty dish that combines the earthy flavors of chicory with the softness of rice. Here is how to prepare it with an Italian touch.

Ingredients

• 200 g of Arborio or Carnaroli rice
• 200 g of chicory
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• 50 g of grated Parmesan cheese
• 2 eggs
• Salt
• Pepper
• Breadcrumbs
• Butter (for greasing the ramekins)

Preparation

1. Start by bringing a pot of salted water to a boil. When the water boils, add the rice and cook according to the package instructions to achieve al dente rice.
2. Meanwhile, clean the chicory by removing the harder parts and wash it thoroughly. In a pan, fry the garlic in the extra virgin olive oil until golden, then remove the garlic and put the chicory to cook in the same pan. Season with salt and pepper.
3. Once cooked, drain the chicory and roughly chop it with a knife. In a bowl, mix the drained rice with the chopped chicory, Parmesan, beaten eggs, a pinch of salt, and a grind of pepper.
4. Take single-serve molds, grease with butter, and sprinkle with a little breadcrumbs. Fill them with the rice and chicory mixture, pressing slightly.
5. Preheat the oven to 180 °C and bake the cakes for about 20 minutes or until they are golden on top.
6. Let it rest for a few minutes before unmolding the cakes.

Curiosity

The rice cake with chicory is a versatile dish that can be served both as a starter and as a main course. Chicory is very common in Southern Italian cuisine, especially in Puglia and Lazio, where it is often combined with legumes or cereals.

For an extra touch, you can add Taggiasca olives or chopped capers to the recipe to enrich the flavor profile of the cake. And don’t forget to accompany it with a nice glass of fresh and light white wine!