Stuffed Chard (Brenda Pulvermacher - Quadra Island)

Total Time
1hr
Prep 30 mins
Cook 30 mins

From one of my favourite cookbooks "Island cookery -Quadra Island Child Care Society". Real nice way to serve chard, with more taste than cabbage rolls, also a nice change from the usual tomato sauce. I like to sprinkle them with grated parmesan.

Ingredients Nutrition

Directions

  1. Saute onion in oil and mix all ingredients together except chard.
  2. Remove the stem on the chard and place about 2 tbsp filling on the underside of the leaf.
  3. Roll up, folding in the sides to make a tight little packet.
  4. Place seam side down in a greased casserole.
  5. Cover and bake for 30 minutes at 350°F.
Most Helpful

This is not a pretty recipe even with rainbow Chard but it is a very delicious recipe. I made these for a fussy almost vegetarian and she loved them. The one change I made was to substitute the brown rice with mixed white & wild (I thought had brown rice in the cupboard but none was to be found). I put apprx 5 tbsp of filling in each and cut the recipe back to 6 large rolls. Derf this is a recipe that will be made again & again- Thanks for a delicious dinner

Bergy May 11, 2007

I thought we would like these. The idea is a good one, but the combo of flavors inside, my family just didn't care for it. Maybe someone else might though.

LizAnn May 07, 2007