Filled chard packets with sour dip

Name: Filled chard packets with sour dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 1 Swiss chard; 7-10 Tbsp Salt; 400 g Basmati Rice; 1 small red chili pepper; 200 g Schmand; 7-10 Tbsp Juice of 1 lemon; 1/2 TEASPOON Chilli powder; 7-10 Tbsp Pepper; 100 g Cashew nuts; 1 Organic Lemon; 200 g Vegetable broth; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
1 Swiss chard
7-10 Tbsp Salt
400 g Basmati Rice
1 small red chili pepper
200 g Schmand
7-10 Tbsp Juice of 1 lemon
1/2 TEASPOON Chilli powder
7-10 Tbsp Pepper
100 g Cashew nuts
1 Organic Lemon
200 g Vegetable broth
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Wash, clean and finely dice the peppers. Remove the chard from the stalk and blanch 8 individual leaves for about 2 minutes in boiling salted water. Prepare rice in boiling salted water according to package instructions.
2
Wash the chilli and cut into fine rings.
3
Mix sour cream, lemon juice and chilli powder, season with salt and pepper. Chop the cashews. Drain rice, mix cashew nuts, chili and paprika with the rice. Place chard leaves on a work surface and spread the rice in portions on top, roll into packets.
4
Rinse lemon hot, grate dry and cut into slices, place one slice of lemon on each packet. Put the chard packs in a roaster, add the vegetable stock and simmer for 5-6 minutes.
5
Arrange chard packets, sprinkle with coarse pepper and garnish with parsley.