Recipe: Stuffed Rainbow Chards
Rainbow Chard Stuffed with Rice, Pine Nuts, Raisins and Dill
Makes 12 Rolls
Ingredients
• 6 large rainbow chard leaves
• 1 onion, diced
• 1 cinnamon stick
• pinch saffron
• 1 tsp cumin seeds
• 2tbs olive oil
• 1 cup basmati rice
• 375ml hot chicken stock
• 50gm pine nuts, toasted
• 50gm raisins, roughly chopped
• 2tbs fresh dill, chopped
• salt and pepper
• 50ml lemon juice
• 50ml olive oil
Method
Strip the leaves gently from the stems of the chard and blanch in a large pot of boiling water for 30 seconds. Drain and run under cold water. Gently squeeze the leaves and spread out flat on a tray covered with paper towel to absorb any excess moisture.
Saute the onion, cumin, cinnamon and saffron in olive oil until the onion softens. Add the rice and cook over a low heat, stirring regularly for 5 minutes. Add the chicken stock, stir and cover with a tight-fitting lid. Reduce the heat to as low as possible and cook for 10 – 12 minutes. Stir in the pine nuts, raisins and dill and season the mixture with salt and pepper.
Take half a chard leaf, place 2 heaped tablespoons of mixture on the front edge of the leaf and roll up like a cigar. Pack into a lightly oiled tray and repeat with the rest of the leaves.
Sprinkle the lemon juice and olive oil over the rolls and cover with foil. Bake at 180°C for 25 – 30 minutes. Serve warm with yoghurt sauce and green salad.
