John Myers
Ingredients for 4 servings:
- 200 g wheat, whole grains
- ½ liter of water
- 1 tsp vegetable broth extract
- 400 g mixed vegetables (zucchini, leek, bell pepper(s), celery, carrots or kohlrabi), finely diced
- 2 onions, finely chopped
- ½ tsp thyme, dried
- Salt
- 10 leaves chard, large
- 200 g quark (low-fat quark)
- 4 eggs
- pepper
- nutmeg
- Fat, for the foil
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Bring the wheat flour to a boil with water and stock, cover, and simmer over low heat for 1 hour, then let it swell for 1 hour. Heat the oil in a large pan and sauté the vegetables, onions, and thyme, stirring constantly, until the liquid has evaporated. Allow to cool. Grease a large piece of aluminum foil. Cook the washed chard leaves in plenty of salted water for about 30 minutes, until they are soft enough to roll up. Carefully remove, place on tea towels to drain, and allow to cool. Spread the leaves out into a large rectangle on the aluminum foil, slightly overlapping at the edges. Mix the quark with the eggs. Mix in the vegetables and the drained wheat flour. Season well with salt, pepper, and nutmeg. Carefully spread the quark filling over the chard leaves. Roll up the leaves tightly using the foil. Press the foil together at both ends to prevent leakage during cooking. Bring plenty of water to a boil in a wide pot. Cover the chard roll and let it simmer gently over medium heat for 15 minutes. Remove, let cool slightly, unroll from the foil, and slice.
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