My career change (which I’ll elaborate more on in a future post) has afforded me two luxuries: less stress and more time! Clearly a win-win situation, which makes me a very happy girl! This new-found freedom if my day-to-day work-life has given me the delight of once again stepping back into the garden, albeit a smaller one, but a glorious garden none the less!
In my garden I have a small row of rainbow chard, 6 plants in all. Knowing they are abundant producers I contemplated cutting back and only planting half of them; however, being someone who is always up for a challenge, especially one involving the kitchen, I decided to go for it! So far I’ve received a thumbs up regarding my sautéed chard and I know this cheesy bread is sure to please his picky pallet. Unfortunately, neither of the former foods happen to be meal worthy. So, I started spinning my foodie wheels to come up with something that can stand on its own. That is when I started playing around with the idea of stuffed chard rolls! Stuffed Chard Rolls - yields approximately 14 rolls
3/4 cup cooked lentils – I used brown
3/4 cup cooked rice – I used black Thai rice
one large bunch of chard leaves, washed with stems cut off at base of the leaf
1 leek, (white part only) chopped
1/3 cup minced garlic scapes
8 oz sour cream
2 tsp pureed salt preserved lemons – zest and juice of 1/2 lemon can be substituted
3/4 cup crumbled feta cheese
salt, pepper, and garlic powder to taste
Greek yogurt – optional
Cook rice and lentils using a 2/1 ratio of water to rice/lentils. Depending on what varieties you select this can take anywhere from 20 – 45 minutes. Once they have finished cooking set aside. Place a large saute pan over med heat and add a generous drizzle of olive oil. Cook scapes and leeks until fragrant, about 3-4 minutes. Add rice, lentils, and sour cream; mix well. Season with salt, pepper, and garlic power, add pureed lemon and feta cheese, stir well to combine. Blanch chard leaves 3 or 4 at a time in boiling water for approximately a minute, remove from water and lay flat. If the center rib is too thick and does not bend without tearing the leaf, then cut it out.
Once the rib has been removed gently overlap the two sides. Place several tablespoons of filling at the base of the leaf. Tightly roll the leaf around the filling while tucking the sides in. Place rolls into a baking dish seam side down and bake for 15 minutes at 350°F. Stuffed chard rolls can be enjoyed hot or cold and are delicious when paired with a side of Greek yogurt. I can see myself making a version of these with ground beef and a cheesy red sauce; this will definitely make my carnivore a very happy boy! Images and content copyright © 2013 Danielle R Limoge.