Prep 15 mins
Cook 10 mins
The sushi-like rolls of Stuffed Swiss Chard are filled with rice and grated vegetables and sprinkled with sesame-soy sauce. Quick tip: Using a mini chopper or food processor cuts prep time for this dish in half. From Country Living magazine.
- 8 large leaves swiss chard
- 236.59 ml cooked white rice (I like to use brown rice)
- 2 carrots, coarsely grated (about 1/2 cup)
- 1 fresh mint leaves, chopped
- 59.14 ml cucumber, seeded, peeled and coarsely grated
- 2 green onions, chopped
- 44.37 ml low sodium soy sauce
- 9.85 ml fresh ginger, grated
- 4.92 ml honey
- 2.46 ml salt
- 1.23 ml fresh ground pepper
- 78.07 ml rice vinegar
- 44.37 ml sugar
- 9.85 ml toasted sesame oil
- 4.92 ml red pepper flakes
- Prepare Swiss Chard:
- Fill a large bowl with ice water and set aside. Fill a large saucepan with water and bring to a boil over high heat. Blanch chard leaves by submerging in the boiling water until the rib is softened and the leaves become limp - about 1 minute. Transfer to the prepared ice bath, drain cooled leaves, and stack between sheets of paper towel until dry. Cut out the rib on each leaf and set leaves aside.
- Make the rolls:
- Combine the rice, carrot, mint, cucumber, 1/2 the onion, 1 tablespoon soy sauce, ginger, honey, salt, and pepper in a large bowl. Place about 1/4 cup of filling in the center of a chard leaf and roll into a cigar shape. Repeat with rest of filling and leaves. Keep chilled until ready to serve.
- Make the Dipping Sauce:.
- Mix the rice vinegar, sugar, remaining soy sauce, remaining onion, sesame oil, and pepper flakes in a small bowl until combined. Serve alongside rolls.