greek style stuffed swiss chard

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Greek Style Stuffed Chard

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 8 Preparation Time :0:00

Categories : Greens Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

RICE FILLING:

3 tablespoons olive oil

2 cloves garlic -- minced

2 medium onions -- chopped

1 stalk celery -- finely chopped

1 cup uncooked rice

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons chopped fresh dill leaf

1/3 cup chopped parsley

1/3 cup toasted chopped almonds -- walnuts or pinenuts

1/4 cup lemon juice

1 1/2 cups water

1/4 cup feta or Parmesan cheese

BUNDLES:

16 large swiss chard leaves -- (16-18)

2 carrots

1 cup chicken or vegetable stock

1/4 cup lemon juice

1 cup tomato juice

2 tablespoons good fruity olive oil

TOPPINGS:

1/2 cup fresh plain yogurt -- combined with

1/2 cup low-fat sour cream

2 chopped fresh tomato

 

FILLING: Heat olive oil in a medium skillet. Add garlic, onions, and celery and

saute until softened. Stir in rice and cook slowly over low heat for 5 minutes,

stirring frequently. Add salt, pepper, dill, parsley, nuts, 1/4 cup lemon juice,

and water, mixing until combined. Cover and simmer for about 10 minutes until

all the liquid is absorbed. Set this filling aside. When slightly cool, mix in

cheese.

 

BUNDLES: [The leaves are like spinach; the stalks are like bok choi.] Remove and

reserve the stalks from the chard. Immerse the chard leaves, 4 or 5 at a time,

in a pot of boiling water for 2 minutes or until limp. Remove with a slotted

spoon and drain well. Repeat with all the leaves and drain. Lay chard leaves out

flat. Mound 3 tablespoons of the filling on the center of each leaf. Fold sides

of leaf over center, then fold top and bottom down. Roll each leaf into a

compact bundle. (Can be made ahead up to this point.)

 

COOKING: Slice the carrots into 1/4-inch rounds (each bundle will be topped by a

carrot slice.) Finely chop reserved chard stems and arrange them over the

bottom of a large skillet. Lay chard bundles on top, seam-side down. Top each

with a carrot slice. Combine stock with remaining lemon juice and tomato juice

and pour over chard. Sprinkle 2 tablespoons olive oil over the top. Bring to a

boil, then cover and simmer 15 minutes.

 

SERVE: serve the toppings in separate bowls to pass at table.

 

Description:

" Filled with rice mixed with garlic, onion, celery, herbs, nuts and lemon. "

S(Internet Address):

" http://www.shepherdseeds.com/ "

Copyright:

" 1995 Renee Shepherd "

Yield:

" 16 pieces "

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Per Serving (excluding unknown items): 290 Calories; 14g Fat (42.5% calories

from fat); 8g Protein; 35g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol;

512mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0

Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : These bundles are as beautiful to look at as they are totally delicious

to eat. Plan on everyone having second helpings.

 

Nutr. Assoc. : 0 0 0 0 0 1262 0 0 3061 0 5282 0 0 3272 0 0 0 27167 0 0 986 0

4523 0 0

 

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