Spinach rice parcels

4 servings Prep: 15 mins, Cooking: 45 mins

By Food24 September 05 2019
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Ingredients (9)

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
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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.


Printed with permission of Zola Nene, follow her on Instagram | Twitter | Facebook or visit her website

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