Mangold rolls with tomato rice

Name: Mangold rolls with tomato rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Onions; 1/4 small bunch of thyme; 3 Garlic cloves; 1/2 bunch of parsley; 1 Bay leaf; 7-10 Tbsp Salt; 1 TABLESPOON Peppercorns; 2 Cloves; 750 ml Tomato juice; 150 g Long grain rice; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 500 g Swiss chard; 25 g lactose-free butter or margarine; 25 g Flour; 200 ml lactose-free milk; 2 Tomatoes; 150 g lactose-free feta; 1 collar mixed herbs (e.g. marjoram and parsley); 7-10 Tbsp Kitchen yarn

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Onions
1/4 small bunch of thyme
3 Garlic cloves
1/2 bunch of parsley
1 Bay leaf
7-10 Tbsp Salt
1 TABLESPOON Peppercorns
2 Cloves
750 ml Tomato juice
150 g Long grain rice
7-10 Tbsp Sugar
7-10 Tbsp Pepper
500 g Swiss chard
25 g lactose-free butter or margarine
25 g Flour
200 ml lactose-free milk
2 Tomatoes
150 g lactose-free feta
1 collar mixed herbs (e.g. marjoram and parsley)
7-10 Tbsp Kitchen yarn

Directions

1
For the vegetable stock, clean or peel, wash and roughly dice the soup vegetables. Halve 1 onion. Wash the thyme, shake dry. Press 1 clove of garlic. Cut parsley leaves from the stalks and use them for other purposes.
2
Put the soup greens, onion and garlic in a large wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Simmer for about 45 minutes (results in about 700 ml broth).
3
Bring tomato juice and 150 ml broth to the boil. Peel remaining onion and garlic cloves. Chop onion finely. Add rice and onions to the tomato juice and cook in it until the liquid is absorbed.
4
Press the garlic through a garlic press and add to the rice. Season to taste with a little salt, sugar and pepper. In the meantime, clean and wash the chard and cut out the leaf panicles. Cook the chard leaves in boiling salted water for about 2 minutes.
5
Remove and rinse in cold water. Melt the fat. Dust with flour and sweat it 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.
6
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Crumble the feta 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.
7
Fold the long sides over to the middle. Roll up from the narrow side and fix with kitchen yarn. Heat 250 ml broth in a coated pan. Add the rolls, cover and steam for 3-5 minutes, turning occasionally.
8
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 rolls and sauce on preheated plates and garnish with the remaining herbs.