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Ingredients
- 2 cups cold water
- 1 cup rice
- 1 tsp. salt
- 3 Tbsp dill, finely chopped (fresh, frozen or dried)
- salt & pepper, to taste
- fresh swiss chard leaves or Beet leaves
- 2 cups cream
Directions
- Bring the water, salt and rice to a boil. Cover, turn down the temperature to Low and let steam for 20 minutes.
- Add the dill. Then mix into the cooked rice.
- Wash the leaves. Set them aside to allow them to wilt a bit. To wilt them, you can put them into a 200F oven for 5 minutes, just leave them on your kitchen table in the sun or in microwave a few seconds. May need to cut larger leaves.
- Place a tablespoon of the rice mixture on a leaf. I find that if you fold the sides over the filling and then roll the bottom to the top, they tend to hold together better.
- Place in layers in a greased roaster or ovenproof casserole dish. These freeze well. Cover with warm water just until you can see it, cover and bake at 350F. for 60 minutes. Add 30 minutes if frozen.
- Add cream and bake for an additional 30 minutes.
- NOTES: I dehydrate my leaves and then soak them in hot water before using;
- NOTES: TO MAKE LAZY: Place everything in a greased roaster or ovenproof casserole dish. Cover with cream just until you can see it, cover and bake at 350F. for 60 minutes. Add 30 minutes if frozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 138 | 51% |
| Total Fat 15.67g | 20% |
| Saturated Fat 9.67g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 440mg | 18% |
| Potassium 162mg | 5% |
| Total Carbs 27.87g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.23g | 0% |
| Protein 4.5g | 7% |
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