CHARD LEAVES STUFFED WITH RICE AND HERBS
Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs. The stems add great texture to the filling.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 50m
Yield 8 rolls, serving 4 as a side dish or appetizer
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch). Set aside 1/2 cup of the blanching water for the baking dish.
- Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.
- Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning.
- Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.
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Edmund Sutton
edmund.sutton@yahoo.comI love the simplicity of this recipe. It's a great way to showcase the natural flavors of the chard leaves.
meseret akalu
a31@gmail.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Rene Marcelo Soubhia Nunes Junior
j52@gmail.comI've made this recipe several times and it's always a success. I've even made it for my picky kids and they loved it!
Rahul Ranjaha
ranjaha@yahoo.comThis is a great recipe to make ahead of time. The stuffed chard leaves can be made up to a day in advance and then reheated before serving.
Imran Ellahi
e-i28@hotmail.frI made this recipe for a special occasion and it turned out beautifully. The stuffed chard leaves were elegant and delicious.
Izac Burns
b@yahoo.comThis is a great recipe for a healthy and satisfying meal. The chard leaves are packed with nutrients and the filling is a good source of protein and fiber.
Shahin Iqbal Robin
i.shahin@yahoo.comI love the combination of flavors in this dish. The herbs and spices really shine through.
Taylor Family
f-t63@gmail.comThese stuffed chard leaves are the perfect comfort food. They're warm, hearty, and flavorful.
Lyrical Advoket
advoket-lyrical47@gmail.comI've been making this recipe for years and it's always a crowd-pleaser. I usually double the recipe because they disappear so quickly.
Aragon Denförste
d.aragon3@hotmail.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the stuffed chard leaves and asked for seconds.
Iftikharkhan Khan
i.khan71@gmail.comI made these for a vegetarian potluck and they were a big hit. Even the meat-eaters loved them!
Shihab Mahamud
s49@gmail.comThese stuffed chard leaves were a hit at my last dinner party. They're the perfect appetizer or side dish.
Samul Howlader
h.s@hotmail.comI was pleasantly surprised by how easy this recipe was to make. The chard leaves were surprisingly easy to work with, and the filling came together quickly.
Enyila Davis
d_enyila10@yahoo.comThis is a great way to use up leftover rice. I also like to add some chopped vegetables to the filling, like carrots, celery, or zucchini.
TheGroxNL
thegroxnl27@aol.comI've made this several times now and it's always a hit. I usually add some feta cheese to the filling for an extra boost of flavor and serve it with a dollop of Greek yogurt on top.
Walner Moncher
walnerm@yahoo.comThis recipe is an absolute delight! The stuffed chard leaves were packed with flavor and the combination of rice, herbs, and spices was spot-on. My family loved it, and I'll definitely keep this recipe in my rotation.