Stuffed Chard Leaves - cooking recipe

Ingredients

60 g long-grain rice
16 None Swiss chard leaves
300 g beef mince
1 None egg
3 sprigs fresh flat-leaf parsley, chopped
4 sprigs fresh mint, little reserved for garnish, remainder chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
2 cloves garlic, peeled and diced
2 None onions, peeled and diced
3 tbsp oil
250 ml vegetable stock
1 None red and 1 yellow pepper, deseeded and cut into thin strips
2 cans (400g each) plum tomatoes
1 tbsp balsamic vinegar
1 tsp sugar

Preparation

Cook the rice in boiling salted water according to the package instructions. Drain. Blanch the chard leaves in boiling water for 1 minute. Drain, refresh with cold water and allow to drain on a towel.
In a bowl, knead the rice, beef, egg, parsley, mint, cumin, cinnamon, half the garlic and half the onion. Season with salt and black pepper. Divide the mixture into 16, place on the chard leaves and roll up.
Heat 2 tbsp oil in a frying pan and fry the chard packages for 2 minutes, turning. Add the stock, cover and simmer for 15 minutes.
Meanwhile, heat 1 tbsp oil in a saucepan and saute the peppers and remaining onion and garlic. Add the tomatoes, breaking up a little with a wooden spoon. Simmer for 10 minutes. Stir in the vinegar and sugar and season with salt and black pepper. Spoon on to serving plates and top with the chard packages. Garnish with mint.