Moroccan-Inspired Swiss Chard Rolls Recipe


Moroccan-Inspired Swiss Chard Rolls Recipe

Recipe courtesy of Giada De Laurentiis

SHOW: Giada at Home
EPISODE: Spa Day at Home


2 3/4 cups vegetable broth or stock
Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter
1/2 cup short or long-grain brown rice
1/2 cup wild rice
3 tablespoons vegetable oil or canola oil
1 cup sliced green onions (about 1 small bunch)
3 small carrots, peeled and chopped into 1/4-inch pieces
1 medium onion, finely chopped
1 clove garlic, minced
One 2-inch piece fresh ginger, peeled and grated
2 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes
1/2 cup organic coconut milk
12 large fresh Swiss chard leaves (from 2 to 3 bunches)
One 26-ounce jar arrabiata or tomato-basil sauce

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

Heat the remaining 2 tablespoons oil in a large nonstick skillet over
medium-high heat. Add the green onions, carrots, onions, garlic, ginger,
curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook,
stirring occasionally, until the vegetables are tender, 6 to 7 minutes.
Stir in the golden raisins, tofu and cooked rice mixture. Add the
coconut milk and bring to a simmer. Cook for 1 minute until the sauce
coats the back of a spoon. Season with the remaining 1/4 teaspoon of
salt and 1/8 teaspoon pepper.

Remove from the 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.

Spread 1 cup of the sauce onto the bottom of the prepared baking dish.
Place the filled rolls, seam-side down, in a 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.

Recipes related to Moroccan-Inspired Swiss Chard Rolls:

Stuffed Grape Leaves | Lebanese Stuffed Grape Leaves | Dolma | Warak Enab | Stuffed zucchini (kousa mahshi) | Kousa Mehshi | Malfouf

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