Swiss Chard Rolls with Wild and Brown Rice and Indian Spices


4 to 6 servings
Swiss Chard Rolls with Wild and Brown Rice and Indian Spices
2 ¾ cups vegetable broth or stockvegetable broth2 ¾
2 1-inch round ¼-inch thick slices fresh ginger plus 1 ½ tablespoons minced peeled fresh gingerfresh ginger1
½ cup organic wild ricewild rice½
½ cup short-grain or long-grain brown organic riceorganic brown rice½
3 tablespoons vegetable oil or canola oil, dividedvegetable oil3
1 ¼ cups finely chopped onion (about 1 medium)onion1
1 cup ¼- to ⅓-inch cubes peeled carrots (about 6 ounces; 3 small)carrots3
3 garlic cloves, mincedgarlic clove3
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
2 teaspoons mild curry powder (Sharwood brand preferred), dividedcurry powder, mild2
1 teaspoon ground cuminground cumin1
1 cup sliced green onions (about 1 small bunch), plus additional for garnish if desiredscallion(s)1
½ cup organic coconut milk (Native Forest brand is labeled vegan)coconut milk, organic½
kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
12 large fresh Swiss Chard leaves (from about 2 to 3 bunches)swiss chard3
1 24- to 26-ounce jar spicy red pepper tomato saucejar spicy red pepper tomato sauce1


Swiss Chard Rolls with Wild and Brown Rice and Indian Spices
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 (the wild rice with still have a slight crunch). 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 13x9x2-inch glass baking dish with 1 tablespoon vegetable oil; set aside. Bring a large pot of salted water to boil. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion and carrots to the skillet and sauté until the vegetables are tender and onion is golden, stirring often, 6 to 7 minutes. Add the garlic and 11/2 tablespoons minced ginger and stir 1 minute. Add the raisins, then tofu cubes, 11/2 teaspoons curry powder, cumin and stir gently to coat with the spices. Mix in the green onions. Pour in the coconut milk and simmer just until the coconut milk is reduced and coats the vegetable mixture thickly, about 1 minute. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste if desired. Remove from heat and let cool while preparing the chard leaves.

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, then transfer to paper towels to drain.

Place 2 chard leaf halves lengthwise, side by side and slightly overlapping on a work surface. Place 1/3 cup (packed) rice filling onto the wide short end of the overlapped leaf halves. Fold the sides of the leaves up over the filling, then roll up the leaf, enclosing the filling completely (like a burrito). 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.


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