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1. COOK Basmati rice in plenty of salted water.
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2. WHITEN the chard leaves: put them in boiling salted water for 1 minute and remove the leaves to ice water, dry well and set aside.
3. CUT the onion, garlic, ginger and set aside.
4. SAUTE rice and vegetables with sesame oil, add a splash of soy sauce and lime juice at the end of cooking.
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5. ADD grapes cut in 1/2 and chopped pecans
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6. FILL the previously blanched chard leaves with the previous mix, close the leaves as if it were a spring roll.
PURPLE CHARD LEAVES
WATER
BASMATI RICE
ONION
GARLIC
GINGER
SOY SAUCE
SALT
SESAME OIL
GROUND BLACK PEPPER
PURPLE GRAPES
PECANS
LIME
375g
425ml
90g
400 grams
170g
60gr
w/o
w/o
w/o
w/o
w/o
w/o
1 unit
OBSERVATIONS / TRICKS
ORIENTAL SAUCE : ginger, garlic, soy sauce, MIRIM (rice vinegar), sesame oil. In a saucepan, fry the ginger and garlic, add the mirim, reduce for a few seconds, add the sesame oil and soy sauce, cook for 2 minutes and serve.