Stuffed chard rolls with almond cream cheese rice with melted tomatoes

Name: Stuffed chard rolls with almond cream cheese rice with melted tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 100 g almonds without skin; 1 kg Swiss chard; 100 g Shallots; 400 g ripe bottle tomatoes; 250 ml Vegetable broth (instant); 1 package (150 g) Herb cream cheese; 2 TABLESPOONS Olive oil; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Pepper; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
100 g almonds without skin
1 kg Swiss chard
100 g Shallots
400 g ripe bottle tomatoes
250 ml Vegetable broth (instant)
1 package (150 g) Herb cream cheese
2 TABLESPOONS Olive oil
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Pepper
7-10 Tbsp wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Roast almonds in a pan without fat, remove. Clean and wash the almonds. Cut 12 large leaves from the stem and blanch in boiling salted water for 1-2 minutes, remove and immediately place in iced water.
2
Cut the stems and remaining chard into strips. Peel shallots and cut them into strips. Wash, clean and quarter the tomatoes lengthwise. Chop almonds. Mix rice, 5 tablespoons of stock, cheese and almonds, except for a little bit for sprinkling.
3
Fill chard leaves with 1 heaped tablespoon of rice mixture, roll up into rolls and pin them with wooden skewers. Heat 1 tablespoon of oil and fry shallots until translucent. Add the tomatoes and 100 ml stock and cook for about 5 minutes in a closed saucepan.
4
Heat 1 tablespoon of oil in a frying pan and fry the rolls on all sides. Add the remaining chard, pour on 100 ml broth, season with nutmeg, salt and pepper. Cook for about 5 minutes. Arrange the rolls and tomatoes on plates and sprinkle with the rest of the almonds.
5
Add the rest of the rice mixture.