Swiss Chard is a beautiful ingredient, and I mean quite literally, they are beautiful large, curly, green leaves. This recipe is a play on a Cabbage Rolls, I substituted some ingredients and played with the spices I would normally use when making my version. I love Cabbage Rolls, and many of my neighbours do as well, I have been given many compliments on them. I've replaced the Cabbage leaves with Swiss Chard leaves and this version has Buckwheat instead of rice.I have used Swiss Gruyere Cheese to sprinkle over the top at the very end. We had it for our dinner last night and my husband thoroughly enjoyed it, I won't meander on about his eating habits today, but he is a finicky eater.
Swiss Chard Rolls
The recipe below yeilded 12 individual rolls
Note: Depending on the size of the leaves and how much filling you place in them you may have a few extra, or a few less. The leaves I had varied in size, I cut a few in half and used a few whole. The filling per leaf was a little over 1/3 cup each.
You will want a deep baking dish which has a lid, or a you can cover tightly with Aluminum Foil.Filling Ingredients
450 Grams or 1 LB Lean Ground Pork
12 Swiss Chard/Rainbow Chard Leaves - Stems Removed
2 Large Carrots, Cleaned and Diced
1 Celery Stalk, Diced
1 Yellow Bell Pepper, Diced Use 1/2 in Sauce, 1/2 in filling.
2 1/2 Cups Buckwheat - CookedSauce Ingredients
1 Cup Cherry Tomatoes, Diced
1/2 Yellow Bell Pepper, Diced (from above)
28 fl oz / 796 ml - Tinned Diced Tomatoes
1 TBSP White Wine Vinegar
2 TBSPS Garlic Infused Olive Oil - Recipe Here, less the Herbs
1/3 Cup *Optional - Swiss Gruyere Cheese, GratedSpices
2 TSPS Marjoram
1 TSP Basil
1/2 TSP Oregano
1/2 TSP Paprika
1/4 TSP Nutmeg
1/8 TSP Ground Rosemary
1/4 TSP Salt
Mix the spices together, leave 1 1/2 TSPS aside sprinkle over the Rolls and Tomato Sauce before they go into the oven.
Oven 350 F for 45 to 50 Minutes
Instructions
Pre-cook the Buckwheat to allow it to cool. 1 Cup dry Buckwheat should yield 2 1/2 Cups cooked.Clean the Swiss Chard Leaves and remove the stems, plus the centre part of the stem. Leave whole for now. You may wish to divide them when rolling.
Pre-heat your oven.
Prior to adding filling ingredients, lightly steam the leaves for a couple of minutes to make it easier to roll them out. DO NOT BOIL! Let cool a minute or two prior to handling with your hands.
Prepare your filling ingredients.Clean and dice all of your vegetables so they are roughly the same size.
* I did add a small portion of the Swiss Chard stems into the diced Vegetables but used the remainder to create a Soup Stock. I'm serious, I do make 85 % of my food from scratch.
Add the Vegetables, Lean Ground Pork, Spices and Olive Oil into a bowl with your cooled Buckwheat and mix so the ingredients are uniformly distributed.
Filling a little over 1/3 cup per leaf, place at one end of your Swiss Chard Leaf and roll it up. The ends don't need to be fully closed, though it's preferable.After each roll is created, place in a baking pan, closely tuck them in side by side as you create them.
Once finished, add diced Cherry Tomatoes, Yellow Pepper, Tinned Tomatos and sprinkle the spices you left aside over the top.
Drizzle 1 TBSP White Wine Vinegar over everything.
Cover, place in the oven to cook. 45 to 50 minutes.
Remove from oven, uncover, sprinkle grated cheese and return to oven until it melted.You can turn your oven off as soon as you have placed the Swiss Chard Rolls back in.
Serve up with a small amount of the Cooked tomato from the bottom of the dish.
My original Cabbage Roll Recipe can be found here: Cabbage Rolls and Variations.
This recipe is suitable for low FODMAP diet and additionally a Gluten Free one. Lactose Free without the Cheese.There are loads of variations on this as a dish, I shall post additional ones in future.
Please enjoy!
0 Response to "Swiss Chard Rolls - Meal Idea"
Post a Comment