Chard Roulades with Mushroom Rice Stuffing’.

Rinse long grain rice and cook in 500 cc boiling clear soup. Clean, rinse and pre-cook chard in enough boiling hot salted water for 1 minute Remove the leaves from the water and drain, then add mushrooms and hazelnuts and roast everything together while stirring for 5-10 min Add mushroom mixture and eggs to long-grain rice, mix well and season with salt and pepper Place two chard leaves on top of each other so that they slightly overlap Add long-grain rice and mushroom mixture on top, wrap leaves around the sides and roll up roulades, pressing together lightly if necessary. Tie with sewing thread and heat in the remaining clear soup (approx. 125 ccm) for 10 minutes Remove roulades from liquid and keep warm Stir paprika pulp (or paradeis pulp) and yogurt into clear soup Season sauce and add finely chopped parsley Serve roulades with sufficient sauce.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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