Chard parcels with vegetarian rice and vegetable filling

Ingredients for 1 servings:

• 100 g rice
• 8 large chard leaves
• 3 spring onions
• 2 chili peppers, mild
• 1 handful of cocktail tomatoes
• 1 tsp dried herbs of Provence
• salt and pepper
• Paprika powder
• 1 tbsp oil
• 1 tbsp butter or vegan margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian, easy to prepare, also vegan possible, low in fat

First, cook the rice. I prepare it in a special microwave container. For every 100g of rice, add 165ml of water. Cook both together for 10 minutes at 800 watts, then set aside. Of course, the rice can also be prepared the traditional way. Follow the manufacturer’s instructions on the package. Remove the stalk from the chard. This will cause the leaves to fall apart. Wash the leaves and select 8 nice, large leaves. Cut out the thick part of the stem. Blanch the leaves in 1 liter of boiling salted water for about 1 minute, drain, and refresh with cold water. Drain the leaves in a sieve. Peel the chard stems like rhubarb. Then chop the stems into fine pieces or chop them in a food processor. Clean the spring onions and cut them into fine rings. Deseed the chili peppers and chop them into very fine pieces with a knife, or chop them in the food processor along with the chard. Heat the oil in a pan. Fry the chard pieces and chili and season with the Herbes de Provence, salt, pepper, and paprika. Add the spring onions and tomatoes and sauté for about 3 minutes, stirring occasionally. Then add the rice and mix everything well. Season the mixture again to taste and remove the pan from the heat. Place the drained and blanched chard leaves on a cutting board and place a tablespoon of the rice mixture in the center. Fold two opposite sides of the chard slightly over the rice mixture, then fold them together from the right and left to form a parcel. Heat the butter or vegan margarine in a pan and briefly fry the parcels on both sides. This amount was enough for one person as a main course.