Silverbeet and Rice Rolls
Cook Time 1 hour
80ml extra virgin olive oil
10 large silverbeet leaves, stalk removed and half reserved and chopped
1 onion, cut into quarters
1 small carrot, cut into quarters
1 small fennel bulb, cut into quarters reserving fronds for garnish
2 cloves garlic
1 long red chilli, chopped
1 tbsp ground cumin
1 tbsp ground all-spice
½ cup of par-cooked long grain rice
2 tbsp pine nuts
3 tbsp chopped mint
3 tbsp finely chopped dill
2 x (410g) cans thick and rich diced tomatoes
¼ cup of yoghurt
Salt & pepper
Preheat the oven to 180°C.
Bring a large saucepan of salted water to the boil. Add the silverbeet leaves and cook for 3–4 minutes to soften. Drain and pat dry.
Place the onion, carrot, fennel, garlic and chilli into a food processor and blend until finely chopped. Heat half the oil in a large sauté pan and add the vegetables and a good pinch of salt and pepper. Cook over medium heat for 8-10 minutes, cover until soft and lightly coloured. Stir regularly. Add the spices and cook for a minute then add the rice, nuts and herbs. Combine well and then remove from the heat and place on a plate to cool slightly. Place the pan back on the heat and add the remaining oil, can of tomatoes and add 1/2 the can filled with water. Season with salt and simmer for 8-10 minutes.
Meanwhile, divide the rice mixture into the centre of the silverbeet leaves, leaving a small border. Fold in the sides and roll into a thick sausage-like shape. If there is excess rice just add the tomato sauce.
Nestle the silverbeet into sauce and place on and bake for 20 minutes.
Serve with a drizzle of yoghurt, and extra fennel fronds.