Chard Wrap with Cherry Sauce


  • 1 ligament of biceps
  • 1 cup of organic rice
  • 1 medium onion
  • 3-4 tablespoons of tomato puree
  • 2 tablespoons of olive oil
  • Parsley
  • Fresh mint
  • Salt, pepper
to cook
  • 1 tablespoon of olive oil
  • 1 glass of water
  • Salt
For the top
  • Fresh onion
  • Fresh thyme

Soak the rice in warm water for 15-20 minutes and wash and drain several times.
Finely grate the onion. Fry in a pan with 1 tablespoon of olive oil. Add the rice and continue frying.
Then add all the remaining ingredients, fry for 2 more minutes on low heat and remove from the stove.
Wash the chard leaves and leave them in hot water (close to boiling) for 2-3 minutes. Then take it on a cloth and dry it.
Separate the middle veins of the chard leaves and make the base for the stuffing pot. Put the inner filling you prepared on the chard leaf and wrap it.
Continue the same process until the chard leaves and stuffing are gone.
Place the prepared wraps in the pot. Add 1 tablespoon of olive oil, 1 pinch of salt and 1 glass of water.
Put a heatproof plate on the wraps and close the lid of the pot. When it reaches the boiling point, reduce the heat and cook for 10-15 minutes. Transfer to a serving plate and serve with spring onions and fresh thyme.



 

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