Silverbeet and Rice Rolls
Recipe by Justine Schofield
- 80ml extra virgin olive oil
- 10 large silverbeet leaves, stalk removed, half reserved and chopped
- 1 onion, cut into quarters
- 1 small carrot, cut into quarters
- 1 small fennel bulb, cut into quarters reserving fronds for garnish
- 2 cloves garlic
- 1 long red chilli, chopped
- 1 tbsp ground cumin
- 1 tbsp ground all-spice
- 1/2 cup of par-cooked long grain rice
- 2 tbsp pine nuts
- 3 tbsp chopped mint
- 3 tbsp finely chopped dill
- 2 x (410g) cans Ardmona Rich & Thick Tomatoes, Classic
- 1/4 of cup of yoghurt
- Salt & pepper
- Preheat the oven to 180°C.
- Bring a large saucepan of salted water to the boil. Add the silverbeet leaves and cook for 3–4 minutes to soften. Drain and pat dry.
- Place the onion, carrot, fennel, garlic and chilli into a food processor and blend until finely chopped.
- Heat half the oil in a large sauté pan and add the vegetables with a good pinch of salt and pepper. Cook over medium heat for 8-10 minutes, cover until soft and lightly coloured. Stir regularly.
- Add the spices and cook for a minute, then add the rice, nuts and herbs. Combine well and then remove from the heat and place on a plate to cool slightly.
- Place the pan back on the heat and add the remaining oil, can of tomatoes and add half the can filled with water. Season with salt, simmer for 8-10 minutes.
- Meanwhile, divide the rice mixture into the centre of the silverbeet leaves, leaving a small border. Fold in the sides and roll into a thick sausage-like shape. If there is excess rice just add the tomato sauce.
- Nestle the silverbeet into sauce, bake for 20 minutes.
- Serve with a drizzle of yoghurt, and extra fennel fronds.