Stuffed Chard
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 364.3
- Total Fat: 23.9 g
- Cholesterol: 14.9 mg
- Sodium: 882.6 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 5.7 g
- Protein: 12.5 g
View full nutritional breakdown of Stuffed Chard calories by ingredient
Introduction
Delicious and vegetarian Delicious and vegetarianNumber of Servings: 4
Ingredients
-
Swiss Chard, 20 leaves
Uncle Ben's Boil-in-Bag Rice, 1 bag, half-cooked
Cauliflower, raw, 2 flowerets
Walnuts, 100 grams, chopped
Carrots, raw, 1 medium, grated
Parsley root, 1 medium, grated
Leeks, 0.5 leek, chopped
Half and Half Cream, 0.5 cup, divided into two
Yogurt, 0.5 cup
Salt, 1 tsp
Rosemary, 1 tsp
Turmeric, ground, 1 tsp
Cumin seed, 1 tsp
Garlic, 3 cloves, finely chopped
Olive Oil, 2 tsp
Directions
Makes 20 individual rolls. (The attached photo is not the actual photo, it is for reference only)
Cook the rice halfway. Mix the rice, vegetables, walnuts and spices in a bowl. Heat the oil in the frying pan, dump the veggie/rice/nuts mix and stir-fry briefly (5 minutes). Add 1/4 of a cup of Half and Half, stir and fry for another minute. Transfer back into the bowl.
Wash the chard thoroughly, place in a deep dish and pour boiling water to wilt. Take one leaf at a time, cut off the stem, place one tbsp of stuffing and roll into a tight roll.
Place the rolls in a lightly greased baking dish and bake covered in a pre-heated oven at 200 degrees C for 25 minutes. Uncover the rolls and evenly pour a mixture of 1/4 cup Half and Half, 1 cup yogurt and 3 chopped cloves of garlic over the rolls. Return to the oven and bake for another 10-15 minutes uncovered.
Number of Servings: 4
Recipe submitted by SparkPeople user DSARZINSKI.
Cook the rice halfway. Mix the rice, vegetables, walnuts and spices in a bowl. Heat the oil in the frying pan, dump the veggie/rice/nuts mix and stir-fry briefly (5 minutes). Add 1/4 of a cup of Half and Half, stir and fry for another minute. Transfer back into the bowl.
Wash the chard thoroughly, place in a deep dish and pour boiling water to wilt. Take one leaf at a time, cut off the stem, place one tbsp of stuffing and roll into a tight roll.
Place the rolls in a lightly greased baking dish and bake covered in a pre-heated oven at 200 degrees C for 25 minutes. Uncover the rolls and evenly pour a mixture of 1/4 cup Half and Half, 1 cup yogurt and 3 chopped cloves of garlic over the rolls. Return to the oven and bake for another 10-15 minutes uncovered.
Number of Servings: 4
Recipe submitted by SparkPeople user DSARZINSKI.