Giada De Laurentiis - Moroccan-Inspired Swiss Chard Rolls

Moroccan-Inspired Swiss Chard Rolls

ingredients

4 to 6 servings


Rice 2 ¾ cups vegetable broth or stockvegetable broth2 ¾ 2 (¼-inch thick) slices fresh ginger, each about 1inch in diameter fresh ginger2 ½ cup wild ricewild rice½ ½ cup short or long-grain brown ricebrown rice½
3 tablespoons vegetable oil or canola oil, dividedvegetable oil3 1 medium onion, finely chopped onion(s), medium1 3 small carrots, peeled and chopped into ¼-inch pieces carrots3 ½ teaspoon kosher saltkosher salt½ ¼ teaspoon freshly ground black pepperfreshly ground black pepper¼ 1 cup sliced green onions (about 1 small bunch)green onions1 1 garlic clove, mincedgarlic clove1 1 2-inch piece of fresh ginger, peeled and gratedfresh ginger1 1 ½ teaspoons mild curry powder, plus ½ teaspooncurry powder, mild1 ½ 1 teaspoon ground cuminground cumin1 ½ cup golden raisinsgolden raisins½ 6 ounces extra-firm tofu (½ of one 12-ounce package), drained, patted dry, cut into ½-inch cubestofu, extra-firm6 ½ cup organic coconut milk coconut milk, organic½ 12 large fresh Swiss chard leaves (from about 2 to 3 bunches)swiss chard leaves12 1 (26-ounce) jar arrabiata or tomato-basil sauceArrabbiata Sauce1

Rice

2 ¾ cups vegetable broth or stock

2 (¼-inch thick) slices fresh ginger, each about 1inch in diameter

½ cup wild rice

½ cup short or long-grain brown rice

3 tablespoons vegetable oil or canola oil, divided

1 medium onion, finely chopped

3 small carrots, peeled and chopped into ¼-inch pieces

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 cup sliced green onions (about 1 small bunch)

1 garlic clove, minced

1 2-inch piece of fresh ginger, peeled and grated

1 ½ teaspoons mild curry powder, plus ½ teaspoon

1 teaspoon ground cumin

½ cup golden raisins

6 ounces extra-firm tofu (½ of one 12-ounce package), drained, patted dry, cut into ½-inch cubes

½ cup organic coconut milk

12 large fresh Swiss chard leaves (from about 2 to 3 bunches)

1 (26-ounce) jar arrabiata or tomato-basil sauce

instructions


Rice Combine the vegetable broth, and 2 ginger slices in a medium saucepan; bring to boil. Add wild and brown rice and bring to boil. Reduce heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard ginger slices. Set rice aside.
Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13-by-9-by-2-inch glass or ceramic baking dish with 1 tablespoon vegetable oil; set aside. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion, carrots, salt, pepper, green onions, garlic, ginger, 1 1/2 teaspoons curry powder, and cumin. Cook, stirring occasionally, until the vegetables are tender, about 6 to 7 minutes. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Remove from heat and let cool while preparing the chard leaves. Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain. Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf-halves and rice filling for a total of 12 rolls. Mix the remaining 1/2 teaspoon curry powder into the tomato sauce. Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam side down, in single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes. If desired, garnish with additional sliced green onions and serve.

Rice

Combine the vegetable broth, and 2 ginger slices in a medium saucepan; bring to boil. Add wild and brown rice and bring to boil. Reduce heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard ginger slices. Set rice aside.

Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13-by-9-by-2-inch glass or ceramic baking dish with 1 tablespoon vegetable oil; set aside.

Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion, carrots, salt, pepper, green onions, garlic, ginger, 1 1/2 teaspoons curry powder, and cumin. Cook, stirring occasionally, until the vegetables are tender, about 6 to 7 minutes. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon.
Remove from heat and let cool while preparing the chard leaves.

Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.

Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf-halves and rice filling for a total of 12 rolls.

Mix the remaining 1/2 teaspoon curry powder into the tomato sauce. Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam side down, in single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes. If desired, garnish with additional sliced green onions and serve.