Cashew Chard Burritos Food
CASHEW CHARD "BURRITOS"
_**Editor's note:** The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa._
Provided by Jesus Gonzalez
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- In large bowl, combine lentils and enough water to cover by 2 inches. Cover and refrigerate at least 6 hours. Drain lentils and transfer to small saucepan. Add 3 cups cold water, place over moderate heat, and bring to boil. Cover, reduce heat to moderately low and simmer gently until lentils are completely tender, about 45 minutes. Drain and let cool.
- In large bowl, combine lentils and enough water to cover by 2 inches. Cover and refrigerate at least 6 hours. Drain lentils and transfer to small saucepan. Add 3 cups cold water, place over moderate heat, and bring to boil. Cover, reduce heat to moderately low and simmer gently until lentils are completely tender, about 45 minutes. Drain and let cool.
- In medium saucepan over moderately low heat, heat oil until hot but not smoking. Add onion and garlic and sauté until onion is translucent and garlic is fragrant, 5 to 7 minutes. Add carrots and sauté until beginning to soften, about 5 additional minutes. Stir in lentils, tofu, cashews, basil, oregano, cumin, salt, pepper flakes, and ground pepper. Reduce heat to low, cover, and cook 15 minutes. Keep warm.
- Preheat oven to 200° F. Fold each chard leaf in half along central stem and slice away lower, thickest part of stem. (Leaf will remain connected at top but not at bottom.)
- In wide, shallow, covered pan, bring 1 inch water to boil. Set steamer basket in pan and carefully layer chard leaves inside. Steam until tender and flexible, about 5 minutes. Transfer chard to kitchen towel-lined plate to drain.
- Arrange 1 leaf on work surface, overlapping slit sides slightly. Spoon 1/2 cup filling onto center of leaf and fold in top and bottom of leaf to cover filling. Starting on one side, roll up leaf as for burrito. Place seam-side down on baking sheet in oven to keep warm. Repeat with remaining leaves and filling. Serve burritos warm.
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- Combine 1 1/4 cups of the broth, the brown rice, half of the garlic, and 1/2 teaspoon of the salt in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce the heat to low. Cook for 45 minutes, until the rice is tender and the broth has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Add the cilantro and fluff with a fork, then cover and keep warm.
- While the rice cooks, heat the oil in a large pot or Dutch oven. Add the chopped onion and cook until it softens and just begins to brown, about 5 minutes. Stir in the tomato paste, chipotle, cumin, oregano, remaining garlic, and the remainin 1/2 teaspoon of salt, then cook for 1 minute, until fragrant. Add the chard and 1/2 cup of the broth, then cover with a lid and simmer for about 15 minutes, until the chard is tender.
- In a medium-size bowl, coarsely mash half of the beans with the remaining 1/2 cup of browl using a potato masher or two forks. Add to the pot of chard and cook, stirring frequently, until the liquid is mostly evaporated, about 3 minutes. Remove from the heat and stir in the lime juice and remaining whole beans, then cover and keep warm.
- Adjust the oven rack to be 6 inches from the broiler element and heat the broiler. Warm the tortillas so they are pliable by microwaving them in a stack between two damp paper towels for 1 minute. Lay the warm tortillas on a clean surface and divide the rice, chard-bean mixture, shredded cheese, and avocado evenly between the tortillas, mounding in the middle close to the bottom edge of each tortilla. Working with 1 tortilla at a time, fold the sides of the tortilla over the filling, then fold the bottom up, tucking it over and pulling back on it firmly to tighten around the filling. Continue to roll tightly into a nice, secure burrito. Place seam side down on a foil-lined baking sheet. Repeat for each burrito.
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