* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
Today is international cuisine! We are going to prepare dolmas, a recipe from Turkey, although other countries like Greece or Armenia have their own version. Dolmas are grape leaves stuffed with rice and meat, but we will prepare them with chard leaves, easier to find.
50 g of Montsià Basmati Rice
8 chard leaves
50 g of olive oil
100 g of minced lamb
1/2 teaspoon of cumin
1/2 teaspoon of paprika
8 tablespoons of tomato sauce
Peel and mince garlic and onion. Add oil to a frying pan and brown them for 1 minute over low heat. Remove garlic and sauté the onion.
Then add the meat to cook it over medium heat. Add salt and pepper to taste, but in small quantities.
Cook the Montsià Basmati Rice for about 18 minutes and reserve. Chop mint and mix everything with the nutmeg, cumin powder and paprika. Let cool.
Clean the chard leaves, dry them with kitchen paper and spread well. Fill the leaves with a tablespoon of the mixture and roll into a cylinder.
Add water until the dolmas are half covered and cook over low heat for 30 minutes. Add a drizzle of oil and serve.
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