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A feast from the mıddle east

Take your tastebuds on a feasting tour of the Middle East with Tony Kitous’ recipes

Stuffed Swiss chard with spiced rice and vegetables

I have fond memories of Swiss chard from when I was little and my grandmother would cook it in a stew with olive oil and garlic for my grandad. It was his favourite dish. This recipe for stuffing the leaves with rice is one I enjoyed with an Iraqi family. The seasoning of Lebanese seven-spice mix and an additional touch of mint is, I think, what makes this taste so delicious. The cooking time of different brands and types of rice varies, so check that they’re done (because you really don’t want overcooked soggy parcels) by picking out a parcel and unwrapping it a little. Take a grain of rice and bite it – if it’s just tender, they’re ready. If you taste a grain and it seems to be almost there, you can turn off the heat and leave the parcels in the pan with the lid on for 5-10 minutes to finish cooking.

By Tony Kitous

Serves 6-8 | Prep 30 mins plus marinating | Cook 1 hr | Calories 381 (per serving)

1-1.2kg (2lb 3oz-2lb 10oz) Swiss chard leaves, woody stalks trimmed

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About Vegan Food & Living Magazine

This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further. Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!