Swiss Chard Roulades
The vegan Swiss chard roulades from Spoonsparrow are also well received by guests.
Ingredients
- 200 g Swiss chard
- Salt
- 3 sprigs parsley
- 200 g Wild rice
- 100 g mixed nuts (e.g., walnuts, hazelnuts, almonds)
- Pepper
- nutmeg
- 300 ml Vegetable broth
Instructions
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1.
Clean the Swiss chard, separate the leaves, wash, dry and blanch in boiling salted water for 1–2 minutes. Remove, shock with cold water, trim off the tough stems and lay the leaves side by side on a kitchen towel. Wash parsley, shake dry, pick off the leaves and finely chop.
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2.
Bring rice to a boil with 400 ml water and a pinch of salt, then simmer for 20–25 minutes over medium heat. Roughly chop nuts and toast them in a pan without oil until golden yellow. Remove and mix into the cooked rice along with parsley. Season with salt, pepper and freshly grated nutmeg.
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3.
Place two Swiss chard leaves side by side so they overlap halfway. Spoon some of the rice mixture onto each leaf, fold the sides in and roll into a roulade. Secure tightly with kitchen twine. Use all the leaves and filling this way. Warm the roulades in a pot of hot vegetable broth for 5–7 minutes. Remove, cut the twine and serve the roulades halved.
