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Rice and chicory Baked Figs

Ingredients for 4:

• 200g rice
• 350 g chicory clean
• 1 / 2 small onion
• olive oil 1 clove garlic
• 1 / 2 celery
• pulp 4 cherry tomatoes
• nutritional yeast flakes Salt and pepper

Cook the chicory , drain and chop coarsely. Sauté the chopped herbs in the oil in a clay pot. Add the chopped tomato and pour in enough water, salt and pepper. Bring to a boil and add the chicory first, then the rice. Bake for 20 minutes and serve with yeast flakes.