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Most people stuff tomatoes, peppers, Zucchini and even cabbage. Swiss-Chard is a bit different and you can make different things with these leaves: a quiche and even stuffed Swiss-Chard leaves. Don’t be afraid of Swiss-Chard, It is easy and the result is far tastie.
Ingredients:
1 packet of Swiss-Chard
1 cup rice
1/2 cup raisins
1 medium-sized grated sweet potato
1 full spoon Silan
Diced black pepper
Salt
Sauce:
1 thinly chopped onion
1 spoon Paprika
1 small tin tomato puree
1 grated tomato
1 tsp. sugar
Soup powder
Diced black pepper
Salt
Preparation:
1. Cut out the white stuff and poach the Swiss-Chard for 1 or 2 minutes.
2. Put 2 spoons oil into hot pan, stir-fry the rice, season it with salt and pepper, add 1 1/2 cups water, bring to boil, lower the fire and cover and cook for 18 minutes. Leave covered for 10 more minutes.
3. Add sweet potato, raisins and Silan to the rice, create mini-kebabs and let cool for an hour.
4. Put the mini-kebabs on the leaf after its tip and fold like an envelope. Leave to cool for one more hour.
5. Fry the onion and add puree and two more boxes water, 1 cup water, seasoning, cook for a while and add the kebabs with the folding downwards.
6. Add 1 more cup of water and cook for 20 minutes on medium fire.
