Chard Stuffed With Barley Risotto with Herbs and Homemade Tomato Sauce

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Chard Stuffed With Barley Risotto with Herbs and Homemade Tomato Sauce
Chard Stuffed With Barley Risotto with Herbs and Homemade Tomato Sauce

Saturday will be the Paris Vegan Day 2013. The fair will host the greatest day of organic culinary world, cooking classes throughout the day continuously and more than 500 people per shift. The opportunity to rediscover the kitchen in a new light, to share a special moment with leaders from around the world to enjoy … Also on the program, lectures, book signings and plenty of booths to explore.

Personally, I have not been able to register for classes I wanted because they were full, but I still got a place for courses on European cuisine with super foods and the largest during world cuisine. So if you have not ordered your place, go! And cook for life!

But in the meantime, I have created a new recipe with chard. I love it and yet I tend to always cook the same way and in a hurry in a pan with tomato gratin or curry with coconut milk. But this summer I came across a recipe for “collard greens “stuffed with rice and mozzarella. I found this recipe very tempting so I decided to vegetate. No Arborio rice in my closet so I used pearl barley and more flavors, I served the meatballs with tomato sauce. Have a good week!

Ingredients:

  • For 2 people
  • 160g pearl barley
  • 2 tablespoons olive oil
  • 1 onion (110g)
  • 10cl of white wine
  • 4 tablespoons chopped parsley
  • 50cl vegetable broth
  • 4 large and beautiful chards
  • 400g ripe tomatoes
  • 10g dried tomatoes
  • 2 tablespoons olive oil
  • 1 shallot
  • 1 clove of garlic
  • 1 teaspoon sugar
  • Salt and pepper

Recipe:

– Rinse the pearl barley and drain.
– Cut the onion into small cubes.
– In a pan, heat the olive oil and sweat the onion. Then add the pearl barley and stir for 2 minutes.
– Deglaze with white wine. When the wine is completely absorbed, add a ladle of broth and add the parsley. Stir until liquid is absorbed before adding another ladle and until the barley is cooked and unctuous become sticky. Cool.
– To prepare the tomato sauce, mix in blender tomatoes, dried tomatoes, olive oil, shallot and garlic. Pour into a saucepan, add sugar, salt and pepper to taste and let simmer for 45 minutes until a nice tomato sauce.
– Meanwhile, prepare the chard: remove white stems to keep the green leaves making sure not to tear. Blanch the leaves in boiling water for 2 minutes then drain.
– Preheat oven to 180 ° C.
– Divide the barley risotto into four portions and form four large patties with your hands.
– Wrap each ball of barley risotto with chard leaves and place in a baking dish with a base of vegetable broth.
– Bake for 20 minutes.
– Serve with tomato sauce and enjoy!

Chard Stuffed With Barley Risotto with Herbs and Homemade Tomato Sauce-.o Chard Stuffed With Barley Risotto with Herbs and Homemade Tomato Sauce- Chard Stuffed With Barley Risotto with Herbs and Homemade Tomato Sauce

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