Swiss Chard vegetarian casserole – Lenten food-
This vegetarian casserole is first time preparation that I invented .The ingredients are the same as stuffed Swiss chard sarma but here I added chopped swiss chard leaves to the mixture; and instead of immersing each leaves in boiling water I placed fresh leaves in a casserole,then I arranged evenly the rice mixture over Swiss chard leaves,covered well with another layer of leaves, topped with tomato sauce,cooked in oven the result was perfect new and easy way of cooking.Enjoy
Ingredients:
2 medium bunches of fresh green Swiss chard use only the leaves.
4 large onions chopped
1/4 cup extra virgin olive oil
1-1/2 cups short grain rice
1-1/2 cups chopped Swiss chard
2 tablespoons tomato paste
3 freshly squeezed lemon juice (1/2 cup )
1 teaspoon coarse sea salt
1/2 teaspoon hot red pepper paste
for water solution:
3 cups water
1 teaspoon olive oil
1/2 teaspoon coarse sea salt
2 tablespoons tomato paste
1 tablespoon olive oil to grease the bottom of the casserole
Preparation :
1.Wash fresh Swiss chard few times ,cut the stalks from the leaves (don’t throw the stems you can use for another dish or soup) keep aside few leaves to chop and add to the mixture of rice.
2.Prepare the rice mixture:
-In a stainless steel dip skillet heat olive oil add chopped onions, saute’ for 5 minutes over medium-low heat, add washed and drained rice, lemon juice, fresh chopped Swiss leaves tomato paste,pepper paste and salt mix all and cook just for 1 minute take out of heat keep aside to cool.
3.Grease with olive oil a large oven proved casserole dish.Cover the bottom generously with one layer of fresh Swiss chard leaves.
4.Arrange on top evenly with mixture of the rice .
5.Cover generously with the rest of Swiss chard leaves.
6.Prepare the tomato sauce. Mix tomato paste,salt,olive oil with water.
7.Pour the tomato sauce over leaves, cover with a parchment paper,then cover tightly with aluminium foil .
8. Preheat oven 350 degrees.
9.Place the casserole in preheated oven at 350 degrees F.cook in the middle wrack for 1 hour 30 minutes.
10.Take out of oven remove the foil,but leave the parchement paper on it while it cools completely.Discard the parchment paper cover with plastic wrap and refrigerate overnight.
Cut to squares and serve cold or room temperature.
