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Spinach rice parcels


Spinach rice parcels

Ingredients 9
Servings 4
Time 15 min

Ingredients

  • 2
    cup
    rice - cooked
  • 1/4
    cup
    parsley - chopped
  • 1/4
    cup
    basil pesto
  • 1/2
    cup
    pine nuts
  • salt - to taste
  • pepper - to taste
  • 3
    large bunches Swiss chard - stalks removed
  • 2
    cup
    tomato juice
  • 1
    cup
    cheddar cheese
 

Method

45 min
 

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

 

Read more on: spinach  |  vegetarian recipes  |  rice  |  zola nene
 

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