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Recipe of: © Monsieur Cuisine

Swiss chard dolmades

MC connect
4 portions
Ready in: 1:17 h
Preparation time: 25 min.
Created on: 30.07.2021
Last changes: 12.08.2021
  • 2 shallots (60 g)
  • 8 dried apricots
  • 5 tbsp olive oil
  • 140 g risotto rice (cooking time: 20 minutes)
  • 400 ml vegetable stock at room temperature
  • ½ tsp salt
  • 3 pinches of pepper
  • ½ tsp ground cumin
  • 8 large Swiss chard leaves


Per portion:

  • calorific value
    1457 kj / 348 kcal
  • protein: 6 g
  • carbohydrates: 41 g
  • fat: 17 g
Preparation time
25 min.
Ready in
1:17 h
  1. Peel the shallots and put them and the apricots into the blender jug. With the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug, add 2 tablespoons of olive oil and, the measuring beaker not inserted, sweat with the roast button/4 minutes/110 °C.
  2. Add the risotto rice and, the measuring beaker not inserted, stew with the roast button/3 minutes.
  3. Add 325 ml vegetable stock at room temperature, ½ teaspoon of salt, 3 pinches of pepper and the cumin and, the measuring beaker not inserted, cook with the reverse button/14 minutes/speed setting 1/100 °C.
  4. Check that the rice is cooked (it should still have a little bite), and, if necessary, cook for a further 2 minutes. Then allow the rice to swell in the blender jug for 10 minutes and leave to cool down.
  5. Trim and wash the Swiss chard leaves and blanch in salted boiling water for 1 minute. Then drain in a sieve, pat dry and remove the thick leaf veins.
  6. Spread the rice on the leaves and roll these up into firm little rolls.
  7. In a frying pan, heat up the remaining olive oil and brown the rolls on all sides on a medium heat. Pour the remaining vegetable stock on top and allow the dolmades to infuse on a low heat for 10 minutes.



If Swiss chard is not available, you can use Savoy cabbage leaves instead.




Bon appétit with Monsieur Cuisine