Ingredients
-
16
-
1/4
-
1/4
-
1/4
-
1
-
2
-
3
-
1/4
-
2
-
3/4
-
3/4
-
4
-
-
-
Directions
SWISS CHARred By GREEK Dolmades, This is Swiss Chard season and I find kindly souls give you almost as much of this as they do zucchinis Well l threw this together for a side dish for tonight’s(company is here) dinner – You could also serve it as an appetizer My apology to the Swiss and the Greek the recipe has never seen either country except as a figment of my imagination Additional information: I was in my favorite deli and she had just opened a large jar of grape leaves and was going to portion them out so I asked for about a dozen, Made up this recipe as small appetizers, after cooking I served them cold, plain with just lemon juice over them The grape leaf appies are in the recipe picture, This was very good now I know what to do with all my swiss chard think i will freeze some in sauce for winter thanks
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Steps
|
1
Done
|
Steam the Swiss Chard Leaves,Stems Removed, Dash in Cold Water and Open Them Up on a Plate Ready For Stuffing, You Can Layer Them but It Is Important to Open Them Fully Cook the Rice and Set Aside. |
|
2
Done
|
in a Skillet Sprayed With Veggie Oil Saute the Onions, Shallot, Garlic& Mushrooms Until They Are Lightly Browned Add the Sundried Tomatoes, Stir Well. |
|
3
Done
|
Add Cooked Rice. |
|
4
Done
|
Add Pine Nuts, Stir. |
|
5
Done
|
Add 3/4 Tsp Hot Spice Mix. |
|
6
Done
|
Fill Each Leaf With at Least a Teaspoon of the Rice Mixture. |
|
7
Done
|
the Amount Depends on the Size of the Leaf. |
|
8
Done
|
,Turn the Side of the Leaf Toward the Top and Fold in the Sides, Roll to Make a Cigar Place Rolled Chard in a Lightly Sprayed Low Sided Baking Dish. |
|
9
Done
|
Top With Salsa Place in 400f Oven For About 12 Minutes. |
|
10
Done
|
Sprinkle With Parmesan and Allow the Cheese to Turn Golden. |
|
11
Done
|
Serve Hot. |
