Mangold Eggs

Ingredients

• 12 large Swiss chard leaves
• 2 tbsp raisins
• 1 onion
• 1 tbsp butter
• 60 g risotto rice
• 200 ml vegetable broth
• 1 large tomato
• 3 tbsp almond slivers
• 1 tsp cinnamon
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak raisins in water.

2. 2.

   Peel the onion and sauté in hot butter until translucent, stir in rice, continue cooking, add broth, bring to a boil, then cover and simmer on low heat for 30 minutes.

3. 3.

   Cook tomatoes briefly, halve, seed, dice finely, combine with raisins and 2 tbsp almonds at the end, season with salt, pepper, and cinnamon.

4. 4.

   Wash Swiss chard, cut stems. Boil stems in salted water for about 10 minutes, drain, shock, dry, then finely chop and add to rice.

5. 5.

   Blanch Swiss chard leaves in boiling salted water for about 4 minutes, drain, shock, pat dry on a kitchen towel, then spread rice balls over them and wrap the leaves around the rice in an egg shape.

6. 6.

   Place the chard eggs in a steamer basket, bring some water to a boil in a suitable pot, cover and heat the chard eggs for about 10 minutes. Toast remaining almond slivers without fat. Serve the chard eggs on a plate and sprinkle with almonds.