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    You are in: Home / Recipes / Stuffed Swiss Chard Recipe
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    Stuffed Swiss Chard

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sharon123's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare Swiss Chard:
    2. 2
      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.
    3. 3
      Make the rolls:
    4. 4
      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.
    5. 5
      Make the Dipping Sauce:.
    6. 6
      Mix the rice vinegar, sugar, remaining soy sauce, remaining onion, sesame oil, and pepper flakes in a small bowl until combined. Serve alongside rolls.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Swiss Chard

    Serving Size: 1 (63 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 73.5
     
    Calories from Fat 11
    15%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 356.7 mg
    14%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 6.4 g
    25%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    swiss chard

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