Chard Mince Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 heads Swiss chard
- 1 medium onion (s)
- 150 g lon rain rice
- 500 g minced meat, mixed
- 150 g crème fraîche
- 125 g mozzarella
- 4 tablespoon ajvar
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- In the meantime, wash the chard and cut off the stalks. Blanch the chard (be careful, with fresh chard from the garden only briefly, as the leaves are often more tender) and cut the stalks and onions into cubes.
- Fry the mince in oil until brown and crumbly, add onions and chard stalk cubes. Season with pepper and salt. Add the ajvar, the cooked rice and the crème fraîche and mix everything well.
- Put a little oil in the baking dish so that nothing sticks.
- Now put some of the mince mixture with a tablespoon in the middle of each chard leaf, fold in the sides and roll each leaf into a packet. I fold the small sheets of paper on top of each other so that you can do the same thing.
- Place the rolls in the baking dish and spread the mozzarella on top. Bake at 225 ° for 10-15 minutes until the cheese is golden brown.
- You can prepare the rolls without minced meat, but with more rice and enjoy them as a side dish to a piece of meat.
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