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Silverbeet Stuffed With Lemon Rice Recipe

by Global Cookbook

Ingredients

Salt 8 lrg silverbeet leaves, stems cut away at bottom 1 c. arborio rice 1 lrg egg yolk 1/2 c. grated Parmesan cheese

1/2 tsp grated lemon zest 2 Tbsp. lemon juice 4 Tbsp. unsalted butter 16 lrg sage leaves

Directions

1. Bring 4 qts water to a boil in a large pot. Add in 2 tsp. salt and silverbeet leaves. Cook just till silverbeet is tender, about 2 min. With a slotted spoon, carefully transfer silverbeet to a clean kitchen towel. Lay silverbeet flat and blot dry.
2. Cold completely.
3. Add in rice to pot with boiling water, and cook, stirring occasionally, till rice is tender, about 15 min. While rice is cooking, whisk egg yolk, cheese, lemon zest and lemon juice together in a small bowl. When rice is tender, drain and return to pot. Stir in egg mix till rice is proportionately coated. Add in 1 Tbsp. butter, cover pot, and set aside for 1 minute. Stir to distribute melted butter and add in salt to taste. Cold rice mix for several min.
4. Place 1/3 c. rice mix in center of each silverbeet leaf. Fold edges over to seal in rice and make neat bundles.
5. Heat remaining 3 Tbsp. butter and sage in a large skillet over medium heat. When sage leaves are lightly crisped, use a fork to transfer them to a small plate. Add in silverbeet bundles to empty pan, seam side down, and saute/fry, turning once, till lightly browned, about 4 min. Transfer silverbeet bundles to a serving platter, and garnish with fried sage leaves. Serve immediately.

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