We are now officially on code “green”. Spring recipes fit comfortably into the menu, giving us the strength to reboot from the cold winter months and become more active and toned. Spinach, watercress, nettles, sorrel are wonderful spring greens that can be woven into wonderful healthy recipes. Spinach rolls are small, delicious “candies”, suitable for an appetizer or a light dinner.
Ingredients:
About 40 large spinach leaves
2 sprigs fresh onion
1 carrot
2 tbsp tomato paste
1 cup rice
1-2 handfuls spinach
1 tsp red pepper
Parsley
Salt
Black pepper
Butter, paprika and yogurt for garnish
Method of preparation:
Peel and finely chop the onion. Fry in olive oil for about 2-3 minutes until golden brown. Then add the finely chopped carrot. The vegetables are stewed. Add the spinach, which is for the filling, and the tomato puree. Then add the rice and cook until it becomes glassy. Season the filling with salt, black and red pepper, and finely chopped parsley. Pour in 1-1.5 cups of broth and reduce the heat. Leave until the rice absorbs the water.
The spinach leaves are poured with hot water so that they do not tear when rolling the rolls. A little of the filling is placed in each leaf and a tight roll is rolled up. The rolls are arranged in an oiled dish, tightly next to each other. After all the rolls are formed, a little water is poured in (about two fingers). The tray is covered with aluminum foil and baked at 2000C until done. The rolls are served with yogurt and melted butter with added red pepper.
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