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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ashok kushwaha
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover rice and veggies, and it's always delicious.
Moni Akter
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Joseph Belcher
[email protected]I'm not a fan of Swiss chard, but I loved this recipe. The filling is so flavorful and the chard is cooked perfectly.
Naveed Urakhman
[email protected]This is a healthy and delicious dish that's perfect for a weeknight meal. It's also a great way to use up leftover rice and veggies.
nooorr Alii
[email protected]I love the combination of flavors in this dish. The sweetness of the raisins and the tartness of the lemon really complement each other.
Santhi maya
[email protected]I've made this dish for potlucks and it's always a hit. It's a great make-ahead dish that can be served warm or cold.
Romana Shah
[email protected]This recipe was easy to follow and the dish turned out beautifully. I was impressed with how elegant it looked when I served it to my guests.
Ivy Nungesser
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The filling is so flavorful and satisfying, I didn't miss the meat at all.
Khan Rakib
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the stuffed Swiss chard and they didn't even realize they were eating something healthy.
Juliana Emmanuel
[email protected]I made a few substitutions to the recipe (I used brown rice instead of white rice and added some chopped spinach) and it still turned out great. This is a very versatile dish.
Chars dimoles
[email protected]I followed the recipe exactly and the dish turned out great. I served it with a side of roasted potatoes and it was a perfect meal.
Kumudu Roshini
[email protected]This dish was a bit more work than I expected, but it was worth it. The end result was a delicious and satisfying meal that I'll definitely make again.
Ah ShipoN OfficiaL
[email protected]I'm not usually a fan of Swiss chard, but this recipe changed my mind. The filling is so flavorful and the chard is cooked perfectly.
Martez Hamilton
[email protected]I've made this dish several times now and it's always a hit. It's a great way to use up leftover rice and veggies, and it's always delicious.
Hazememadw
[email protected]This recipe is a delightful combination of flavors and textures. The Swiss chard is tender and earthy, while the filling is rich and savory. I especially loved the addition of pine nuts, which added a nice crunch.