STUFFED SWISS CHARD
Provided by Moira Hodgson
Categories dinner, lunch, casseroles, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set the currants in a little warm water for 10 minutes, then drain. Parboil the rice in salted water for 12 minutes, then drain it in a strainer and cool under cold running water.
- Peel the onion and chop it fine; saute it for a minute in a skillet in one tablespoon of the olive oil.
- Wash and dry the chard, making sure not to damage the green leaves. Run a knife along the stalks, separating the green from the white. Cut the stalks into two-inch lengths.
- Put the flour and the tablespoon of coarse salt in three quarts of water. Bring to a boil and add the chard stalks. Cook them 10 to 15 minutes or until just tender, then drain well and chop coarsely with a knife.
- Heat four tablespoons of olive oil in a skillet over medium heat. Add the boiled chard stalks and saute them, stirring often, for five minute. Preheat the oven to 275 degrees.
- Put the sauteed stalks into a bowl and add the currants, pine nuts, parboiled rice, chopped onion and salt and pepper to taste. Form the stuffing into little balls, about a tablespoon of stuffing each, and rap each ball neatly in a Swiss chard leaf.
- Arrange the balls tightly in a baking dish, smooth side up. Sprinkle with the remaining three tablespoons of oil, add about one-fourth-inch water and bake about 35 minutes. Serve hot in the baking dish.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams
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melusi ndlovu
[email protected]I'm not sure what went wrong, but my Swiss chard turned out mushy. I think I might have overcooked it.
Adam Ogaz
[email protected]This recipe is a great way to use up leftover Swiss chard. I added some chopped walnuts to the filling for extra crunch.
Abdullahm xi Amin
[email protected]I was disappointed with this recipe. The Swiss chard was overcooked and the filling was bland. I won't be making this again.
Tik toker Tik toker
[email protected]This recipe was a breeze to make and it tasted amazing. I'm definitely adding this to my regular rotation.
Wighto
[email protected]The Swiss chard was a bit tough, but the filling was delicious. I might try cooking the Swiss chard for a little longer next time.
kaliar kaliar
[email protected]I've made this recipe several times and it's always a winner. The Swiss chard is a great way to get your daily dose of greens and the filling is hearty and satisfying.
Gopal Sonam
[email protected]This recipe was a bit too bland for my taste. I added some extra salt and pepper and it was much better.
sertsho Lhazin
[email protected]I'm not a big fan of Swiss chard, but I thought I'd give this recipe a try. I was pleasantly surprised! The Swiss chard was cooked perfectly and the filling was flavorful. I'll definitely be making this again.
Mithil Hawlader Hawlader
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the crispy parmesan cheese topping.
Nadir Zain
[email protected]I made this recipe last night and it was a hit! The Swiss chard was perfectly cooked and the filling was flavorful and cheesy. I will definitely be making this again.