Swiss Chard Stuffed with Meat Slices

Nour Al-SabahCozinheiro

Ingredientes

• Acelga
  1.5 kilograms
• Bife
  1 kilogram
• Arroz Egípcio
  0.5 cup
• Carne moída
  250 grams
• Small Onion
  1 piece
• Óleo
  0.3 tablespoon
• Suco de limão
  8 tablespoons
• Água
  2 cups

Passos

1. 1

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

   Utensílios necessários:

   Panela

   10 minutos
2. 2

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

   Utensílios necessários:

   Faca

   5 minutos
3. 3

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

   Utensílios necessários:

   Tigela de mistura

   5 minutos
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 minutos
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 minutos
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 minutos
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 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Acelgapor 100g

Energia23 kcal

Proteínas2 g

Gordura Total0.1 g

Carboidratos4 g

Fibra Alimentar1 g

Açúcares Totais0.5 g

Bifepor 100g

Energia250 kcal

Proteínas26 g

Gordura Total20 g

Gordura Saturada8 g

Colesterol80 mg

Arroz Egípciopor 100g

Energia130 kcal

Proteínas2.7 g

Gordura Total0.3 g

Carboidratos28.2 g

Fibra Alimentar0.4 g

Açúcares Totais0.1 g

Carne moídapor 100g

Energia250 kcal

Proteínas20 g

Gordura Total15 g

Óleopor 100g

Energia884 kcal

Gordura Total100 g

Suco de limãopor 100g

Energia20 kcal

Proteínas0.1 g

Carboidratos5 g

Açúcares Totais1 g

Água94 g

Águapor 100g

Água100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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