Recipes+
Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced).
2.Bring a large saucepan of water to the boil. Cook silverbeet 30 seconds, or until wilted. Using tongs, transfer silverbeet to a large bowl of iced water; stand 30 seconds, or until cooled. Drain. Pat silverbeet dry with paper towels.
3.Heat oil in a large frying pan over moderate heat. Add onion. Cook, stirring, 5 minutes or until soft. Add carrot. Cook, stirring, 2 minutes or until soft. Add garlic, paprika and caraway seeds; cook, stirring, 30 seconds or until fragrant. Transfer half the onion mixture to a large bowl. Stir in rice, dill and mince.
4.Meanwhile, place remaining onion mixture over moderate heat. Add passata and 1 cup water. Bring to the boil. Reduce heat to moderately low. Simmer, stirring occasionally, 10 minutes or until sauce thickens slightly.
5.For each roll, place a silverbeet leaf on a clean work surface. Place 1/3-cup filling at base of leaf; fold in edges. Roll up firmly to enclose filling. Repeat to make 12 rolls.
6.Spoon 3/4 cup of the tomato sauce over base of a 3-litre (12-cup) ovenproof dish. Arrange silverbeet rolls, seam side down, over sauce. Pour remaining sauce over rolls, to cover. Cover tightly with a double layer of foil. Bake 40 minutes, or until bubbling and cooked. Serve with sour cream and extra dill.
You can prepare silverbeet leaves up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature 10 minutes before filling. You’ll need 3/4 cup long-grain white rice to make 2 cups cooked. For a vegetarian option, omit mince and replace with 2 x 400g cans rinsed brown lentils.
Note
