Stuffed Swiss Chard Rolls

Stuffed Swiss Chard Rolls make a great tasting meatless entree for dinner!

1 lb. cremini mushrooms, wiped clean

1 lb. shiitake mushrooms, wiped clean

1 cup quinoa

5 cups vegetables stock-homemade recipe here

1/2 tsp. salt + more for water

2 bunches red Swiss chard

1 Tbsp. butter

2 Tbsp. olive oil + more for brushing

2 shallots, minced

2 large carrots, diced

1/4 tsp. freshly ground black pepper

2 Tbsp. fresh marjoram or oregano leaves

2 Tbsp. Marsala wine or sherry

Preheat oven to 350 degrees. Prepare an ice-water bath. Remove and discard the stems from all the mushroom. Cut the cremini caps into quarters and shiitake caps into 1/4 inch slices, set aside.

Place the quinoa and 2 1/4 cups stock in a saucepan. Cover and bring to a boil over medium-high heat. Reduce heat, simmer until all the stock has been absorbed, about 20 minutes. Transfer quinoa to a large bowl, set aside in a warm place.

Bring a large stockpot of lightly salted water to a boil. Place the chard in boiling water and blanch about 2 minutes or until tender and bright green. Using a slotted spoon, transfer the chard to the ice-water bath, let cool. Transfer the chard to paper towels and pat dry. Carefully remove the stem from each leaf. Reserve the leaves, being careful not to tear them. Chop stems into 1/4 inch pieces.

Heat the butter and olive oil in a large skillet over medium-high heat. Add shallots and carrots and cook until shallots are translucent. Add mushroom caps, chard stems 1/2 tsp. salt and pepper, cook until tender, stirring occasionally, about 8 minutes.

Remove 1 1/2 cups of the mushroom mixture from the pan, add to the reserved quinoa. Set the remaining mushroom mixture aside. Coarsely chop 1 Tbsp. marjoram, stir into the quinoa.

Divide the chard leaves into 6 portions. Form one portion into a 6 x 10 inch rectangle, overlapping the leaves so there are no gaps. Place 1/2 cup of quinoa mixture at one short end. Starting at this end, roll, enclosing the sides. Brush the outside lightly with olive oil, place in a baking pan. Repeat, making 5 more rolls.

Transfer the pan to the oven and cool about 5-10 minutes or until heated through.

Meanwhile, place the remaining mushroom mixture over medium-high heat. Add the Marsala, cook, stirring until most of the liquid has been absorbed. Add remaining vegetable stock, cook until slightly thickened, about 6 minutes. Stir in the remaining marjoram.

Cut each chard roll in half, place in the center of a plate. Spoon the mushroom mixture around the chard and serve immediately.

Serves 6

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