Silver beet dolmades
Nutrition Info.(per serve)
1 tablespoon oil, plus 2 extra teaspoons
2 teaspoons mustard
1 tablespoon lemon juice
700g boiled baby potatoes
1 red onion, sliced
2 carrots, sliced
1 lemon, sliced, plus wedges, to serve
300g minced lamb or chicken
2 cloves garlic, crushed
3 spring onions, finely chopped
½ teaspoon dried oregano
¹/³ cup sundried tomatoes
¼ cup chopped preserved lemon
2 cups cooked brown rice
300g silver beet leaves, stalks removed
1½ cups reduced-salt vegetable stock
½ cup grated or shaved parmesan
2 tablespoons chopped fresh parsley
Total fat 16g
Saturated fat 5g
Dietary fibre 12g
1 Preheat oven to 190°C. Lightly grease or spray two ovenproof dishes with oil.
2 In a large bowl, place 1 tablespoon of the oil, the mustard, lemon juice, potatoes, onion and carrots, and toss to coat. Place vegetables and oil mix in one of the prepared dishes with lemon slices and bake in the oven for 30 minutes, until lightly golden.
3 Meanwhile, in a frying pan, heat extra oil over medium. Cook mince, garlic, spring onions and oregano, until mince is evenly browned. Add tomatoes and preserved lemon. Cook for a few minutes more. Stir in rice, remove from heat and set aside to cool slightly.
4 Wash silver beet leaves. To make rolling easier for the parcels, cut a 2cm triangle into the base of the leaf where the stalk was removed. Discard the hard piece. Plunge into boiling water for 2-3 minutes to soften. Drain and set aside on a board as separate wrappers.
5 Place a spoonful of rice mixture onto each silver beet leaf and form into parcels, tying with cooking string if you wish. Place in the second prepared dish. Add stock and sprinkle with parmesan. Place in the oven and bake for 20 minutes.
6 Serve with the warm salad, sprinkled with parsley.
Make it gluten free: Check mustard and stock are gluten free.
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