Stuffed Chard (Brenda Pulvermacher - Quadra Island)

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 16 outer chard leaves
• 2 1⁄2 cups cooked brown rice
• 1 onion, chopped
• 1⁄4 cup oil
• 3⁄4 cup cottage cheese
• 3⁄4 cup feta cheese, crumbled
• 1 egg, beaten
• 1⁄2 cup parsley, chopped
• 3⁄4 cup roasted sunflower seeds
• 1 teaspoon dried dill or 1 tablespoon fresh dill
• 1⁄2 teaspoon salt

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.

Reviews

[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

 

[LizAnn]

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.