Swiss Chard Stuffed with Meat Slices

Nour Al-Sabahkuhar

Sestavine

• Špinača
  1.5 kilograms
• Steak
  1 kilogram
• Egipčanski Riž
  0.5 cup
• Mleto meso
  250 grams
• Small Onion
  1 piece
• Olje
  0.3 tablespoon
• Limona sok
  8 tablespoons
• Voda
  2 cups

Koraki

1. 1

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

   Potrebni pripomočki:

   Lonček

   10 min
2. 2

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

   Potrebni pripomočki:

   Nož

   5 min
3. 3

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

   Potrebni pripomočki:

   Mešalna skleda

   5 min
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 min
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 min
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 min
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 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Špinačana 100g

Energija23 kcal

Beljakovine2 g

Skupne maščobe0.1 g

Ogljikovi hidrati4 g

Prehranske vlaknine1 g

Skupni sladkorji0.5 g

Steakna 100g

Energija250 kcal

Beljakovine26 g

Skupne maščobe20 g

Nasičene maščobe8 g

Holesterol80 mg

Egipčanski Rižna 100g

Energija130 kcal

Beljakovine2.7 g

Skupne maščobe0.3 g

Ogljikovi hidrati28.2 g

Prehranske vlaknine0.4 g

Skupni sladkorji0.1 g

Mleto mesona 100g

Energija250 kcal

Beljakovine20 g

Skupne maščobe15 g

Oljena 100g

Energija884 kcal

Skupne maščobe100 g

Limona sokna 100g

Energija20 kcal

Beljakovine0.1 g

Ogljikovi hidrati5 g

Skupni sladkorji1 g

Voda94 g

Vodana 100g

Voda100 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake