Filled mangold rolls
easy
75 mins
75 mins
Ingredients
- 1 Onion
- 1 can(s) (425 ml) Apricots
- 50 g Pine nuts
- 2 TABLESPOONS Oil
- 200 g Risotto rice (alternatively long grain rice
- 800 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Cumin
- 7-10 Tbsp grated nutmeg
- 750 g Swiss chard
- 1-2 TABLESPOONS Cornstarch
- 1 TABLESPOON pickled green
- 7-10 Tbsp Peppercorns
- 7-10 Tbsp ground chili
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and chop the onion. Drain the apricots. Collect the juice. Dice half of the apricots, cut the rest into wedges. Roast the pine nuts in a dry pan until golden brown.
- 2
Heat the oil and sauté the onions and rice. Deglaze with 600 ml broth, bring to the boil briefly. Season with salt, cumin and nutmeg. Cook for about 30 minutes at medium heat. 10 minutes before the end of the cooking time, fold in diced apricots.
- 3
Add pine nuts to the shot. In the meantime, clean and wash the chard. Cut the stems a little bit shorter. Blanch individual leaves briefly in boiling salted water, drain. Place 2 leaves on top of each other.
- 4
Spread the rice mixture over it. Roll everything up tightly and pin it down. Heat apricot juice and remaining stock. Stir cornflour and 2 tablespoons of water until smooth and stir into the juice. Bring to the boil.
- 5
Warm up the rolls and apricot slices for about 5 minutes. Season the sauce with green pepper and ground chilli. Serve everything on a plate.
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