Ingredients for chard rolls stuffed with rice

8 chard leaves
2 tablespoons of extra virgin olive oil
1 leek
1 cup of brown rice
parsley
raisins
salt, pepper
yogurt to serve

involtini di bietole — Ingredients for the preparation of the chard rolls © Laura La Monaca

Method

Bring a pot of water to the boil and blanch the chard leaves for 30 seconds. Transfer to a bowl of cold water. Drain and cut away the stems at the base.
Set the leaves aside and dice the stems. Set aside 1/2 cup of the cooking water.

Cook the rice. Heat a tablespoon of oil in a large non-stick frying pan over a medium-low heat and add the leek.
Cook until golden, add the diced chard stems, a pinch of salt and cook until the vegetables are tender, for about 5 minutes.
Preheat the oven to 180°C. Line a baking tray with baking paper and brush with oil.

In a large bowl mix together the rice, the leek and vegetables, and the raisins.
Place 2 tablespoons of filling on each chard leaf. Roll up the leaves. Arrange on the baking tray, drizzle with oil, cover with a sheet of baking paper and bake for about 20 minutes.

Chard rolls stuffed with rice