Stuffed Chard (Brenda Pulvermacher - Quadra Island) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From one of my favourite cookbooks Island cookery -Quadra Island Child Care Society . Real nice way to serve chard, with more taste than cabbage rolls, also a nice change from the usual tomato sauce. I like to sprinkle them with grated parmesan. Ingredients:
16 outer chard leaves |
2 1/2 cups cooked brown rice |
1 onion, chopped |
1/4 cup oil |
3/4 cup cottage cheese |
3/4 cup feta cheese, crumbled |
1 egg, beaten |
1/2 cup parsley, chopped |
3/4 cup roasted sunflower seeds |
1 teaspoon dried dill or 1 tablespoon fresh dill |
1/2 teaspoon salt |
Directions:
1. Saute onion in oil and mix all ingredients together except chard.
2. Remove the stem on the chard and place about 2 tbsp filling on the underside of the leaf.
3. Roll up, folding in the sides to make a tight little packet.
4. Place seam side down in a greased casserole.
5. Cover and bake for 30 minutes at 350°F.
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