Sunday, 24 October 2010

Stuffed Silverbeet

We have MEGA huge leaves of silverbeet in the garden at the moment, and as the grape vine has yet to sprout any leaves I tried stuffing the silverbeet instead.

Rice
Oil
red lentils
boiling water
chicken style massel stock

fry the rice in oil till starting to colour, then add the boiling water, stock, red lentils and cook till rice is tender, season to taste

Add as much burgher wheat or couscous as it takes to make the rice quite stiff and able to be rolled

Add any chopped vege you like - things like raisins, pistachios, spring onions, grated carrot, sliced celery

Wrap spoonfuls of rice mix in bits of leaves (remove the thick vein out of the leaves and cut to a suitable size if needed) and place the leaves in a small roasting dish.

Zest and squeeze a lemon, and add with 3 Tbsps oil, and chicken style stock dissolved in 1/4 cup boiling water and pour over the leaves.
Cover roasting dish and bake 180deg C for 20 mins

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