Chard Parcels with Rice and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 12 lg leaves Swiss chard
- 2 Tbsps raisins
- 1 onion
- 1 Tbsp butter
- 60 grams Arborio rice
- 200 milliliters Vegetable broth
- 1 large Tomato
- 3 Tbsps slivered almonds
- 1 generous pinch cinnamon
- salt
- freshly ground peppers
Preparation steps
Soak the raisins in water.
Peel the onion and sweat in some butter. Stir in the rice, sauté briefly and the pour in the broth. Bring to a boil, cover and simmer over very low heat for 30 minutes. Allow to swell.
Blanch and halve the tomato, remove the seeds and finely chop, along with the raisins and 2 tablespoons of almonds. Add to the rice and season to taste with salt, pepper and cinnamon.
Rinse the chard and remove the stems. Blanch the stems in salted water for about 10 minutes. Drain, rinse, drain again, then chop finely and add to the rice.
Blanch the chard leaves for about 4 minutes in salted water. Drain, rinse cold and pat dry on a kitchen towel. Spoon the rice mixture onto the leaves and wrap them up.
Place the chard parcels in a steamer and cook for about 10 minutes.
Toast the remaining almonds in a dry skillet.
Arrange the chard parcels in a bowl and serve showered with almonds.
