Chard Leaves Stuffed With Rice And Herbs Food

CHARD LEAVES STUFFED WITH RICE AND HERBS

Chard Leaves Stuffed With Rice and Herbs image

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

Ingredients

8 large chard leaves
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
Stems from the chard leaves
2 large garlic cloves, minced
1 cup, tightly packed, cooked medium-grain white or brown rice, such as Calrose
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1/2 teaspoon Aleppo pepper (more to taste)
1/4 cup currants (optional)
Greek yogurt seasoned with garlic, lemon and sumac for serving
Optional: crumbled feta for the filling or for topping

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.

STUFFED SWISS CHARD

Stuffed Swiss Chard image

Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Number Of Ingredients 13

Ingredients

3 large bunches Swiss chard
Coarse salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 small leeks, white and pale-green parts only, trimmed, finely chopped, and well washed
6 medium scallions, white and pale-green parts only, thinly sliced crosswise
Freshly ground pepper
6 tablespoons pine nuts, toasted
3 cups cooked short-grain brown rice
1 1/4 cups finely grated aged provolone
6 tablespoons fresh ricotta cheese
3/4 cup fresh breadcrumbs
Fresh Tomato Sauce for Stuffed Swiss Chard

Steps:

Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

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