Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 Stuffed Swiss Chard Makes 8 Rolls 8 Large leaves Swiss Chard 1 cup cooked white rice 2 carrots, coarsely grated (aboug 1/2 cup) 1/2 cup chopped fresh mint leaves 1/4 cup seeded, peeled, coarsely grated cucumber 2 green onion, shopped 3 tablespoons low-sodium soy sauce 2 teaspoons grated fresh ginger 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon fresh-ground pepper 1/3 cup rice vinegar 3 tablespoons sugar 2 teaspoons toasted sesame oil 1 teaspoon red-pepper flakes l. Prepare Swiss chard: Fill a large bowl with ice water and set aside. Fill a large saucepan with water and bring to a boil over hight heat. Blanch chard leaves by sumerging in the boiling water until the rib is softened and the leaves become limp - about 1 minute. Transfer to the prepared ice bath, drain cooled leaves, and stack between sheets of paper towel until dry. Cut out the rib on eah leaf and set leaves aside. 2. Make the rolls: Combine the rice, carrot, mint, cucumber, 1/2 the onion, 1 tablespoon soy sauce, ginger, honey, salt, and pepper in a large bowl. Place about 1/4 cup of filling in the center of a chard leaf and roll into a cigar shape. Keep chilled until ready to serve. 3. Make the dipping sauce: Mix the rice vinegar, sugar, remaining soy sauce, remaining ionion, sesame il, and pepper flakes in a small bowl until combined. Serve alongside rolls. From Country Living Magazine Sept 2003 Quote Link to comment Share on other sites More sharing options...
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