2 bunches of swiss chard
1 cup basmati rice
¼ cup wild rice
a handful of sunflower seeds (soaked)
Soak the rice overnight. Rinse it well and cook the basmati rice with a little salt for 15-20 minutes in boiling water, and wild rice for about 40 minutes. Once cooked strain, rinse and mix. Put washed and cleaned from the stalk leaves swiss chard in a cooker with grid steam for 1-2 minutes. In dry pan bake a little cumin beans being careful not to burn them. Add to the rice with a little finely chopped dill and mix. With the resulting mixture wrap the small stuffed vine leaves. Place them to boil in a cooker with grid steam for about ten minutes. Blend sunflower seeds with a little water, asafetida (optional) and a littlel Himalayan salt into homogeneous sauce.
Serve the stuffed rolls on the rest of the rice mix. Garnish with sunflower sauce and sprinkle with dill.
Necessary Products: brown rice, vegetables - carrots, red peppers, zucchini, cabbage leaves (from fresh cabbage or from sauerkraut), spices - turmeric, fenugreek, mint, ginger and a little...  more »
Necessary Products: brown rice, vegetables - carrots, red peppers, zucchini, spices - turmeric, fenugreek, mint, ginger and a little cayenne pepper, Himalayan salt. Preparation :...  more »