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Greek-Inspired Swiss Chard Wrapped Dolmades Recipe

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Ingredients

Adjust Servings:
16 swiss chard leaves, stems removed and leaves steamed so they are plyable
1/4 cup raw rice, cooked
1/4 cup fine chopped mushroom
1/4 cup onion, finely chopped
1 tablespoon shallot, fine chopped
2 tablespoons sun-dried tomatoes packed in oil, finely chopped
3 cloves garlic, finely chopped (optional 1/4 tsp dried oregano (use fresh chopped, 1 tsp)
1/4 teaspoon dried cilantro (use fresh, chopped, 1 tsp)
2 tablespoons pine nuts, toasted
3/4 teaspoon hot mixed spice (piri-piri, mrs dash hot, denzel's goumet hot - your favorite)
3/4 cup your favorite salsa (fresh is best)
4 tablespoons parmesan cheese, grated

Nutritional information

40
Calories
12 g
Calories From Fat
1.3 g
Total Fat
0.3 g
Saturated Fat
1.1 mg
Cholesterol
197 mg
Sodium
5.9 g
Carbs
1.2 g
Dietary Fiber
1.1 g
Sugars
2 g
Protein
1136g
Serving Size

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Greek-Inspired Swiss Chard Wrapped Dolmades Recipe

Features:
    Cuisine:

    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

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Carter Bell

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