- 6 to 10 Cavolo Nero leaves
- 75 g Rice
- 75 g Quinoa
- 1 Small sweet potato, peeled and cut in small pieces
- 1 Parsnip, peeled and cut in small pieces
- 6 Chestnut mushrooms sliced
- 1 Red chilli, sliced (optional)
- ½ Red onion, minced
- 2 Garlic cloves, minced
- 300 ml Vegetable stock
- Vegetable oil
- Salt & Pepper
- Herbs: thyme, mixed herbs…
Prepare the stuffing:
Bring a saucepan of vegetable stock to a boil and cook the rice and quinoa (according to package instructions).
Heat some vegetable oil in a frying pan, add the red onion and the garlic and cook until softened. Add the parsnip and cook for 5 minutes, add the sweet potato and 10 minutes later the mushrooms and red chilli, cook until tender. Add some herbs and season with salt and pepper. Once the rice and quinoa are cooked, add them to the vegetables. Leave to simmer on low heat.
Prepare the kale:
Bring a large saucepan of water to a boil. Prepare a bowl of water with ice cubes. Add the kale and cook for 2/3 minutes. Then, remove the kale with a slotted spoon and plunge into the cold water. Remove the centre rib of each kale leaf.
Prepare the rolls: Place the stuffing in the first part of the kale leave and roll!
You can serve with a yoghurt dipping sauce (minced garlic, yoghurt, salt, pepper, and fresh herbs)
Photo + Recipe Credit: @flexi_healthy_kitchen