Mangold rolls with tomato rice

Name: Mangold rolls with tomato rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 ml Tomato juice; 700 ml Vegetable broth (instant); 1 Onion; 2 Garlic cloves; 150 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 500 g Swiss chard; 25 g Butter or margarine; 25 g Flour; 200 ml Milk; 2 Tomatoes; 150 g Sheep's cheese; 1 collar mixed herbs (e.g. marjoram and parsley); 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 ml Tomato juice
700 ml Vegetable broth (instant)
1 Onion
2 Garlic cloves
150 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
500 g Swiss chard
25 g Butter or margarine
25 g Flour
200 ml Milk
2 Tomatoes
150 g Sheep's cheese
1 collar mixed herbs (e.g. marjoram and parsley)
7-10 Tbsp Kitchen yarn

Directions

1
Bring tomato juice and 150 ml broth to the boil. Peel onion and garlic. Chop onion finely. Add rice and onions to the tomato juice and cook in it until the liquid is absorbed. Press garlic through a garlic press and add to the rice. Season to taste with a little salt, sugar and pepper. Meanwhile clean and wash the chard and cut out the leaf panicles.
2
Cook the chard leaves in boiling salted water for about 2 minutes. Remove and rinse in cold water. Melt the fat. Dust with flour and sweat on. Add 300 ml stock and milk while stirring. Bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Crumble the feta cheese and fold into the rice with the tomatoes. Place 1-2 tablespoons of rice on each narrow side of the leaves, leaving a rim of about 1 cm wide. Fold the long sides over to the middle. Roll up from the narrow side and fix with kitchen string.
3
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Crumble the feta cheese and fold into the rice with the tomatoes. Place 1-2 tablespoons of rice on each narrow side of the leaves, leaving a rim of about 1 cm wide. Fold the long sides over to the middle. Roll up from the narrow side and fix with kitchen string. Heat 250 ml broth in a coated pan. Add the rolls, cover and steam for 3-5 minutes, turning occasionally. In the meantime, wash the herbs, dab dry and put something aside for garnishing. Remove the coarse stalks from the rest and chop the herbs finely. Warm the sauce again. Fold in the herbs. Arrange the rolls and sauce on preheated plates, garnish with the remaining herbs
4
Heat 250 ml broth in a coated pan. Add the rolls, cover and steam for 3-5 minutes, turning occasionally. In the meantime, wash the herbs, dab dry and put something aside for garnishing. Remove the coarse stalks from the rest and chop the herbs finely. Warm the sauce again. Fold in the herbs. Arrange the rolls and sauce on preheated plates, garnish with the remaining herbs