Swiss chard dolmades
- 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.
- Add the risotto rice and, the measuring beaker not inserted, stew with the roast button/3 minutes.
- 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.
- 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.
- 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.
- Spread the rice on the leaves and roll these up into firm little rolls.
- 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