Stuffed Chard (Brenda Pulvermacher - Quadra Island)

READY IN: 1hr
Bergy
Recipe by Derf2440

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.

Top Review by Bergy

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

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.

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