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🍽️ Chard Roulades

341 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the chard leaves.
  2. 2. Separate the leaves from the tough stems.
  3. 3. Bring a pot of water and salt to a boil.
  4. 4. Cook the chard leaves in it for 1 to 2 minutes.
  5. 5. Remove the leaves from the water.
  6. 6. Cool the leaves immediately under cold water.
  7. 7. Spin the leaves dry.
  8. 8. Cut off the tough ends of the stem bases.
  9. 9. Lay the leaves side by side on a kitchen towel.
  10. 10. Wash the parsley.
  11. 11. Shake the parsley dry.
  12. 12. Pluck the parsley leaves from the stems.
  13. 13. Finely chop the parsley leaves.
  14. 14. Put the rice into a pot.
  15. 15. Pour 400 milliliters of water over the rice.
  16. 16. Add a pinch of salt.
  17. 17. Bring the mixture to a boil.
  18. 18. Cook the rice for 20 to 25 minutes over medium heat.
  19. 19. Chop the nuts coarsely.
  20. 20. Heat a pan without fat.
  21. 21. Toast the nuts in it until golden yellow.
  22. 22. Remove the nuts from the pan.
  23. 23. Add the nuts to the cooked rice.
  24. 24. Add the chopped parsley to the rice.
  25. 25. Mix everything well.
  26. 26. Season the filling with salt.
  27. 27. Season the filling with pepper.
  28. 28. Grate some fresh nutmeg over it.
  29. 29. Place two chard leaves side by side.
  30. 30. Make sure they overlap by half.
  31. 31. Place a portion of the rice mixture on the leaves.
  32. 32. Fold in the sides of the leaves.
  33. 33. Roll the leaves into a roulade.
  34. 34. Secure the roulade with kitchen twine.
  35. 35. Repeat the process with all leaves and the filling.
  36. 36. Pour the hot vegetable broth into a pot.
  37. 37. Place the roulades in the broth.
  38. 38. Warm the roulades for 5 to 7 minutes.
  39. 39. Remove the roulades from the broth.
  40. 40. Remove the kitchen twine.
  41. 41. Cut the roulades in half.
  42. 42. Serve the chard roulades.

Nutrition per serving