Stuffed Swiss Chard
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Yields:
-
40 rolls
- Serves:
- 10
ingredients
- 40-50 leaf swiss chard leaves
- 236.59 ml rice, washed & drained
- 118.29 ml chickpeas
- 118.29 ml vegetable oil
- 7.39 ml salt
- 1.23 ml pepper
- 6 green onions
- 236.59 ml lemon juice
- 29.58 ml dry mint
- 177.44 ml parsley, finely chopped
- water
directions
- Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
- Remove the ribs from the leaf.
- Set leaves aside.
- Drain chick peas.
- Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
- Mix well.
- Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
- Arrange in saucepan, alternating the direction of each layer.
- Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
- Bring to boil, then cover and simmer for 45-60 minutes .
- All water should have evaporated.
- If not, remove lid and simmer for a further 10 minutes.
- Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
- Serve with yogurt.
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Reviews
-
Words can't describe how incredible this dish is! The combination of flavours is perfect. Despite my best attempts to follow the recipe exactly, I did make a few changes. First, I only had 3 lemons, which, from my juicer yielded a little over 3/4 c of lemon juice. I substituted olive oil for vegetable oil and used half of a large sweet onion instead of the green onions. I also only had one bunch of Chard, that I stretched to make about 30 rolls, but I think my pieces were too small, the leaves were a little more fragile than I'd hoped and my rolling skills are unhoned, so many of them fell apart as I built them, but I wedged them in and threw the excess filling into a corner of the pan as well. Despite all of this, the dish turned out delightful! I cooked them in a covered pan and almost managed to do it in one layer, but the few that I put on top were a little less cooked (but still good). In the future, I will use larger pieces of chard and the full cup of lemon juice and ensure I do this in a single layer, even if I need to use 2 pans. I really wish I could give this 10 stars -- it is THAT GOOD!!
RECIPE SUBMITTED BY
Joey Jabaley
NEW YORK, NY