|2 cup||rice — cooked|
|1/4 cup||fresh parsley — chopped|
|1/4 cup||pesto — basil|
|1/2 cup||pine nuts|
|salt — to taste|
|pepper — to taste|
|3||swiss chard — stalks removed|
|2 cup||tomato juice|
|1 cup||cheddar cheese|
Preheat oven to 180C
Mix together the rice, parsley, pesto, pine nuts, seasoning and the cheddar cheese.
Blanch the Kale or Swiss Chard leaves, then lay two leaves on the counter, overlapping the leaves to make each parcel.
Place a generous amount of rice filling onto the leaves then fold in the edges and roll to enclose the filling in the leaf.
Place 1 cup of tomato juice into the bottom of an oven dish, then place the stuffed leaf parcels on top.
Pour the remaining tomato juice on the top of the parcels, then cover with foil and bake for 30 minutes.
Remove the foil then return to the oven to bake for a further 15 minutes, uncovered.