Swiss Chard Eggs
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 534 mg | (13 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 12 lg leaves Swiss chard
- 2 Tbsps raisins
- 1 onion
- 1 Tbsp butter
- 60 grams Arborio rice
- 200 milliliters Vegetable broth
- 1 large Tomato
- 3 Tbsps slivered almonds
- 1 generous pinch cinnamon
- salt
- freshly ground peppers
Preparation steps
Soak raisins in water.
Peel onion and cook in butter. Stir in rice and let sauté. Stir in broth, bring to a boil and cover. Cook at very low heat for 30 minutes. Allow rice to swell.
Blanch tomato, cut in half, remove seeds and finely chop. Add tomato, raisins and 2 tablespoons of sliced almonds to the rice. Season with salt, pepper and cinnamon to taste.
Rinse swiss chard and remove stalks. Cook stalks in boiling salted water for about 10 minutes. Remove, rinse, drain, chop finely and add to rice.
Blanch chard leaves for about 4 minutes in boiling salted water. Remove, drain, rinse and dry on a tea towel. Spread the rice in over the leaves and wrap around rice to create an egg shape.
Place the egg shapes into a steamer. Boil water in a steamer pot and steam covered for about 10 minutes. Toast remaining sliced almonds in a frying pan. Arrange swiss chard eggs in a bowl and serve sprinkled with toasted almonds.