Swiss Chard Dolmades with orzo

July 16, 2000

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Swiss Chard Dolmades

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<![CDATA[

* Exported from MasterCook *

Swiss Chard Dolmades

Recipe By :Beth Wettergreen

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Middle-East

Vegan Option

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 smaller swiss chard leaves -- approx. 6 " to 8 " lon

Filling:

1 1/3 cups white rice -- or

1 1/3 cups equal amounts white rice and orzo

6 cloves garlic -- minced

4 tablespoons butter or vegetable oil

1/2 cup slivered almonds

6 tablespoons white raisins -- or

6 tablespoons chopped dried apricots

2 tablespoons curry powder

2 teaspoons salt

Bake in:

3 cups canned tomato juice

lemon wedges

Saute rice/orzo and garlic in butter for 1 minute, add almonds. Stir just

until almonds become a bit brown. Turn off heat, stir in remaining

ingredients.

In a 9x11 " baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato

juice, or enough to cover the bottom of the dish about 1/2 " deep. Rinse chard

leaves and cut off any stem. Stack chard leaves in a steamer basket or metal

colander over a large kettle of boiling water. Cover. Allow leaves to steam

3-4 minutes or until soft and pliable but still quite green. After 2 minutes

of steaming you can use two spatulas to turn the whole stack of leaves over to

allow the " less cooked " ones on the top to steam more thoroughly.

Remove chard leaves to a plate. Separate them and allow them to cool so they

will be easier to handle. Flatten a chard leaf on the working surface and

place about 2 tablespoons of filling 1/2 inch above the bottom stem end. Fold

each side over the filling, then roll up from the stem end " burrito style " ,

ending with the top of the leaf folded over the roll. Place the dolmade

" leaf-tip-side-down " in the tomato juice in the prepared pan. You should be

able to see the roll, but not any of the seam, which should be

underneath. Repeat with all of the remaining leaves. If you tear a leaf and

can't use it or have extra filling left over, you can sprinkle it into the

tomato juice when you bake the dish and your sauce will be all the more

delicious. Pour remaining tomato juice over the dolmades. Two cooking

methods:

Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.

Or simmer in a large stew pot on top of the stove. If you choose this method,

weight the dolmades down by placing a plate on top of them and then putting

something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer

at low-medium heat on stove top for 20-25 minutes. This method produces a more

compact dolmade that holds together better when you serve it.

Important: When you take them from the oven or turn off the stove, let them sit

for at least 10 minutes before serving. They are much less likely to fall

apart this way. Serve 4 dolmades per guest with lemon wedges to squeeze

over. They are delicious cold or room temperature as well.

Since we grow a lot of Swiss chard in our garden, I experimented with the

smaller more tender leaves and found that they are even more delicious than

grape leaves in preparing dolmades. -- Beth

Serve with: Avegolemono soup, tossed salad with black olives and feta cheese,

fresh steamed artichokes, garlic bread.

S(Formatted By):

" Nancy Braswell "

- - - - - - - - - - - - - - - - - - -

Per serving: 377 Calories (kcal); 10g Total Fat; (24% calories from fat); 9g

Protein; 63g Carbohydrate; 0mg Cholesterol; 1074mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

NOTES : The original recipe contained recipes for two kinds of fillings for one

dish (one with lamb) for the given serving amount. Since this was undesirable,

I doubled the amounts of non-meat filling for the same number of servings. -

N.B.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

Middle-east

</CatT>

<CatT>

Vegan Option

</CatT>

</CatS>

<IPrp>

approx. 6 & quot; to 8 & quot; long

</IPrp>

</IngR>

<IPrp>

or

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

or

</IPrp>

</IngR>

<DirS>

<DirT>

Saute rice/orzo and garlic in butter for 1 minute, add almonds. Stir just

until almonds become a bit brown. Turn off heat, stir in remaining

ingredients.

</DirT>

<DirT>

In a 9x11 & quot; baking dish or large wide-bottomed stewing pot, pour 3/4 cup

tomato juice, or enough to cover the bottom of the dish about 1/2 & quot;

deep. Rinse chard leaves and cut off any stem. Stack chard leaves in a

steamer basket or metal colander over a large kettle of boiling

water. Cover. Allow leaves to steam 3-4 minutes or until soft and pliable but

still quite green. After 2 minutes of steaming you can use two spatulas to

turn the whole stack of leaves over to allow the & quot;less cooked & quot; ones

on the top to steam more thoroughly.

</DirT>

<DirT>

Remove chard leaves to a plate. Separate them and allow them to cool so they

will be easier to handle. Flatten a chard leaf on the working surface and

place about 2 tablespoons of filling 1/2 inch above the bottom stem end. Fold

each side over the filling, then roll up from the stem end & quot;burrito

style & quot;, ending with the top of the leaf folded over the roll. Place the

dolmade & quot;leaf-tip-side-down & quot; in the tomato juice in the prepared

pan. You should be able to see the roll, but not any of the seam, which should

be underneath. Repeat with all of the remaining leaves. If you tear a leaf

and can & apos;t use it or have extra filling left over, you can sprinkle it into

the tomato juice when you bake the dish and your sauce will be all the more

delicious. Pour remaining tomato juice over the dolmades. Two cooking

methods:

</DirT>

<DirT>

Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.

</DirT>

<DirT>

Or simmer in a large stew pot on top of the stove. If you choose this method,

weight the dolmades down by placing a plate on top of them and then putting

something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer

at low-medium heat on stove top for 20-25 minutes. This method produces a more

compact dolmade that holds together better when you serve it.

</DirT>

<DirT>

Important: When you take them from the oven or turn off the stove, let them sit

for at least 10 minutes before serving. They are much less likely to fall

apart this way. Serve 4 dolmades per guest with lemon wedges to squeeze

over. They are delicious cold or room temperature as well.

</DirT>

<DirT>

Since we grow a lot of Swiss chard in our garden, I experimented with the

smaller more tender leaves and found that they are even more delicious than

grape leaves in preparing dolmades. -- Beth

</DirT>

</DirS>

<SrvI>Serve with: Avegolemono soup, tossed salad with black olives and feta

cheese, fresh steamed artichokes, garlic bread.

</SrvI>

<Note>

The original recipe contained recipes for two kinds of fillings for one dish

(one with lamb) for the given serving amount. Since this was undesirable, I

doubled the amounts of non-meat filling for the same number of servings. - N.B.

</Note>

</RcpE></mx2>

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