Stuffed Chard Leaves
My extended leave from work has provided ample opportunity for introspection and questioning of priorities, which has greatly shuffled my cards. Things that were important at one point are slowly making it to the back burner. Others that were once neglected or put on hold for whatever reason are suddenly making it to the forefront. I’m no longer interested in empty words or mindless actions. Fluff just doesn’t do it for me anymore. Am I becoming overly realistic? I don’t know. Am I growing? Possibly.
In the spirit of keeping fluff to a minimum, I’m finding myself struggling for words for this post. I could fill it with all sorts of bagatelles, which I can be pretty good at, but I have nothing more to say than I just want to share this chard leaves recipe with you. I just want to say that it’s delicious (A no-no word these days but one of my favorite to describe food.), and that I hope you make it and enjoy it as much as I did.
STUFFED SWISS CHARD ROLLS RECIPE
Yield: 12 TO 24 ROLLS (DEPENDING ON SIZE) .
Prep Time: 15 MIN
Cook Time: 15 min
- I cut the chard leaves in half because I used large ones. If you're using narrow leaves, use a whole leaf per roll and only cut out the thick end of the rib..
- In this recipe the leaves are blanched longer than normal because they are not baked after being stuffed as is the norm.
- The rice cooking method in this recipe is specifically for jasmine rice. If using a different type, follow package instructions for cooking time and liquid amount.
2 tablespoons olive oil
5 scallions, minced
Sea salt and ground black pepper, to taste
2 cups vegetable broth
1 cup jasmine rice
½ cup chopped roasted cashews
½ cup raisins, presoaked in warm water until plump
¼ cup chopped dill
Juice of ½ lemon
A large bunch Swiss chard, stems cut off
Equal parts olive oil and lemon juice
In a saucepan, heat the olive oil and sauté the scallions for 2 to 3 minutes. Add the broth and rice. Cover and simmer for 15 to 18 minutes. The rice should be fully cooked but still firm. Remove from the heat. Drain excess liquid.
Transfer the rice to a mixing bowl and let it cool a bit. Add the cashews, raisins, dill and lemon juice. Toss a couple of times to combine. Set aside.
Bring water to a boil in a large pot. Blanch the chard leaves for 2 to 3 minutes, until they look tender. Dry each leaf in paper towel and cut out the middle rib to obtain two halves. Working horizontally, fill each half leaf (vein side up) with about a tablespoon of the rice mixture. Fold by tucking in the sides and tightly rolling the leaf into a spring roll shape. Arrange the rolls on a plate.
Whisk the olive oil and lemon juice until emulsified to make the vinaigrette. Spoon the vinaigrette on top of the stuffed leaves. Enjoy at room temperature or slightly chilled.