Swiss Chard Stuffed with Meat Slices

Nour Al-SabahCuoco

Ingredienti

• Bietola
  1.5 kilograms
• Bistecca
  1 kilogram
• Riso Egiziano
  0.5 cup
• Carne macinata
  250 grams
• Small Onion
  1 piece
• Olio
  0.3 tablespoon
• Succo di limone
  8 tablespoons
• Acqua
  2 cups

Passi

1. 1

   Wash the Swiss chard leaves thoroughly to remove sand and boil until tender.

   Utensili necessari:

   Pentola

   10 minuti
2. 2

   Separate the ribs from the leaves, and cut each leaf into 3 or 4 sections.

   Utensili necessari:

   Coltello

   5 minuti
3. 3

   To prepare the filling, mix all its ingredients together well.

   Utensili necessari:

   Ciotola per mescolare

   5 minuti
4. 4

   Lay out the Swiss chard leaves and stuff them with some filling on the smooth side of the leaf, then roll them like grape leaves.

   10 minuti
5. 5

   Season the steak or ribs with salt and pepper and arrange them at the bottom of the pot, then place the stuffed Swiss chard leaves on top.

   10 minuti
6. 6

   To prepare the sauce, mix lemon juice, water, spices, and salt. Pour the sauce over the Swiss chard leaves until they are submerged.

   5 minuti
7. 7

   Place a plate over the Swiss chard pieces to weigh them down and put the pot on the heat for 40 minutes.

   40 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Bietolaper 100g

Energia23 kcal

Proteine2 g

Grassi totali0.1 g

Carbohydrate4 g

Fibre alimentari1 g

Zuccheri totali0.5 g

Bisteccaper 100g

Energia250 kcal

Proteine26 g

Grassi totali20 g

Grassi saturi8 g

Colesterolo80 mg

Riso Egizianoper 100g

Energia130 kcal

Proteine2.7 g

Grassi totali0.3 g

Carbohydrate28.2 g

Fibre alimentari0.4 g

Zuccheri totali0.1 g

Carne macinataper 100g

Energia250 kcal

Proteine20 g

Grassi totali15 g

Olioper 100g

Energia884 kcal

Grassi totali100 g

Succo di limoneper 100g

Energia20 kcal

Proteine0.1 g

Carbohydrate5 g

Zuccheri totali1 g

Acqua94 g

Acquaper 100g

Acqua100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag