Green Leaf Wraps
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
4
- Ingredients
- 12 large Chard leaf
- 2 Tbsps olive oil (plus extra for drizzling)
- 1 onion (chopped)
- 1 red Bell pepper (seeds removed and diced)
- 2 cloves garlic cloves (crushed)
- 0.333 cup Long grain rice
- salt
- 12 ozs ground lamb
- ½ tsp ground cinnamon
- ½ tsp freshly ground Black pepper
- 2 Tbsps tomato puree
- 1 Tbsp butter
- 2 cups water
- 1 lemon (juice)
- For the yoghurt sauce
- 1 cup plain Yogurt
- 3 cloves garlic cloves (finely chopped)
- salt
- 1 tsp lemon juice
- To garnish
- freshly ground Black pepper
How healthy are the main ingredients?
YogurtLong grain riceolive oilgarlic clovegarlic cloveChard leafPreparation
Kitchen utensils
1 Tablespoon, 1 Small knife, 1 Large knife, 1 Cutting board, 2 Small bowls, 1 Whisk, 1 große Non-stick pan, 1 Paper towel, 1 Slotted spatula
Preparation steps
1.
Blanch the chard leaves by dipping them into boiling water until they wilt (about 30 seconds) Drain and rinse with cold water. Drain on absorbent kitchen paper.
2.
Heat the oil in a large frying pan. Add the onions, pepper and garlic and cook for a few minutes until softened.
3.
Add the rice and a pinch of salt, stir well, and then add the water. Cover, bring to a boil, and then reduce the heat and cook for about 10 minutes, until the water is fully absorbed and the rice is almost but not quite cooked. Tip into a bowl to cool slightly.
4.
Mix the lamb, cinnamon, pepper and tomato puree into the rice mixture. Season to taste with salt.
5.
Put about 2 tablespoons of filling onto each chard leaf just where the hole from the stalk begins. Fold in the sides, and roll to make a neat bundle. Arrange the rolls in the bottom of a wide pan, seam side down. Dot the rolls with butter and drizzle lightly with olive oil.
6.
Mix the water and lemon juice and pour into the pan. Put a heatproof plate on top of the rolls to make sure that they stay flat and do not float. Cover and bring to a boil.
7.
Reduce the heat to a simmer and cook for 35-40 minutes until the meat is cooked through.
8.
For the yogurt sauce: mix together all the ingredients.
9.
Place the stuffed chard leaves in a serving dish and spoon a little sauce over each. Sprinkle with a little black pepper.
