Tabbouleh Stuffed Swiss Chard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe would be considered the Summer Version of the traditional Grapeleaves stuffed with lamb and rice. The texture of Chard Leaves is not as leathery as that of Grape Leaves so you will have to take more care in working with these leaves. Read more . Somtimes I double up on the leaves to make them more sturdy. This is a filling and healthy vegetarian dish and can be served as a meal, appetizer or snack They are delicious on their own or dipped in yoghurt mixed with mint and lemon. Tabbouleh also makes a great stuffing for blanched Cabbage leaves. Ingredients:
15 - 20 large swiss chard leaves (or 1 jar canned grape leaves) |
1 recipe old country tabbouleh (posted in my recipes) replacing burghul (cracked wheat) with an equal amount of long grained rice soaked in water for 30 minutes, drained and mixed into salad. dress the salad. let it sit for about 1 hour. |
tomato juice to cover (v-8 makes a tastey and healthy variation.) |
Directions:
1. Carefully wash Chard . To make for easier handling, place wet leaves in dry pot and steam for a few seconds (no more or they will become too limp). Split Chard Leaves lengthwise and remove central vein and stem. Save stems for the bottom of the pot. Cut into about 3 x 5 inch pieces. Place smooth side down and put several Tsps of Tabbouleh on the lower third across with of leaf. Roll up like a cigar.
2. Line the bottom of a large pot with reserved Swiss Chard stems. Place stuffed Chard in pan in tight parallel rows. Change the next layer by 90 degress and so on. Cover top layer with whole Chard leaves and place an inverted plate on top.
3. Add tomato juice to cover plate. Bring to a simmer and simmer for 1 hr. on low heat. Cool to room temp before trying to remove. Serve room temp or chilled with lemon wedges and/or minted Yoghurt.
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