Mangold rolls with melted tomatoes
very easy
75 mins
75 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Nutmeg
- 75 g Almonds (without skin)
- 1 kg Swiss chard
- 100 g Shallots
- 1 Garlic clove
- 400 g ripe bottle tomatoes
- 150 g Herb cream cheese
- 3-4 Tbsp Olive oil
- 1/2 TEASPOON Vegetable broth (instant)
- 1 TABLESPOON Butter
- 7-10 Tbsp wooden skewers
Directions
- 1
Boil the potatoes, peel them and let them cool down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven, allow to cool on a cake rack and cut into pieces.
- 2
Chard clean, wash. Cut off the stems from 12 large leaves. Blanch the leaves in boiling salted water for about 1/2 minute. Quench cold and drain well. Cut the stalks and remaining chard into strips.
- 3
Peel the shallots and cut into rings. Peel and chop the garlic. Wash the tomatoes and cut them into quarters lengthwise.
- 4
Stir cheese with 5-6 tablespoons of water until smooth. Mix in rice and almonds, except for 1 tablespoon. Place 1 heaped tablespoon of the rice mixture on each of the chard leaves and fold over the sides.
- 5
Fix it with wooden skewers.
- 6
Fry the rolls all around in 1-2 tablespoons of hot oil, remove. Heat 2 tablespoons of oil in the frying fat. Sweat chard stalks, shallots, garlic and tomatoes in it. Add 1/8 l water and stock, place rolls on top of the tomatoes.
- 7
Bring to the boil, cover and stew for about 5 minutes. Season tomatoes with salt, pepper and 1 tsp. sugar.
- 8
Briefly toss the remaining chard in hot butter. Season with salt, pepper and nutmeg. Arrange everything and sprinkle with almonds.
Nutrition Facts
540 kcal
50 g
29 g
16 g
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