Stuffed Chard Leaves

Rinse basil, shake dry, pluck off leaves, chop finely. Blanch chard leaves in boiling salted water for about 2 minutes and rinse with ice cold water. Drain, remove hard leaf veins.

Remove skin from onion, finely dice and sauté in light butter until translucent. Add long grain rice, water and salt, swell for about 15 min.

Mix long grain rice with tomato pieces, basil and horseradish paste.

Spread ready mixed long grain rice evenly over chard leaves. Wrap sides of chard, roll up, perhaps tying with spaghetti. To serve, cut diagonally into wide slices.

Preparation : 25 min.

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