At this time when the chard is at its best, we like to use them to make dolmades, the stuffed packages typical of Greek and Turkish cuisine that are traditionally made with grape leaves. So here you have this Summer recipe of packets of chard stuffed with meat and rice.
If a few weeks ago we prepared some San Jacobos with the pencas or white part of the chard, today We leave the green leaves for a light and delicious recipe that everyone will like and that we will also cook almost fat free to help us save the line.
Ingredients for 8 filled packages
- 4 chard leaves, 200 g of minced meat, 1 onion, 1 carrot, 100 g of rice and fried tomato sauce for the garnish
How to make packets of chard stuffed with minced meat and rice
We start scalding the chard leaves to clean them well and to soften the hardest part, the central white nerves of each leaf. After two minutes, we remove from the water, remove part of the penca from the bottom of the leaf and cut them in half to remove two parts of each leaf.
Cook the rice in salt water and drain well leaving the rice reserved on a strainer so that there is no water left. Poach the onion and carrot well chopped and when they are soft add the minced meat and season to taste.
Once the meat changes color, we add the rice and mix to distribute all the ingredients well. At that moment, we put out the fire and now We have everything ready to fill in the sheets, close them in a package and reserve until eating time. (You can also freeze the packages to eat later)
To eat our dolmades or chard packages, just steam them in a basket (It can also be done with a saucepan with two or three fingers of water and a large strainer placed on top) and heat them for about five minutes until the inside is warm.
Processing time | 35 minutes
Difficulty | Easy
Tasting
In houses we always like to take the bundles of chard stuffed with meat and rice putting two per person on a plate with a base of fried tomato sauce that combines very well with this summer dish.
