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Rice Stuffed Chard Leaves (Chard Rolls) Recipe

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3.9 from 43 reviews

Chard Rolls are a delightful Mediterranean-inspired dish featuring tender chard leaves stuffed with a savory rice, walnut, and herb filling. These rice stuffed chard leaves are simmered in a flavorful tomato and olive oil sauce until perfectly tender, making for a wholesome, vegetarian meal that’s both comforting and nutritious.

Ingredients

Chard Leaves

  • 20-24 large chard leaves, stems removed (reserve smaller leaves for lining the pot)

Filling

  • 170 grams (1 medium-large) onion, minced
  • 2 large garlic cloves, minced
  • 3 small spring onions, minced
  • 190 grams (1 cup) short-grain white rice, rinsed
  • 1 teaspoon sweet paprika
  • 70 grams (⅓ cup) finely ground walnuts
  • 2-3 tablespoons fresh dill, minced or 1 tablespoon minced spearmint
  • 2-3 tablespoons fresh parsley, minced
  • 125 ml (½ cup) extra virgin olive oil plus extra for sautéing and serving

Cooking Sauce

  • 180 grams (¾ cup) canned crushed tomatoes or 1½ cup fresh ripe summer tomatoes, grated
  • 500 ml (2 cups) hot water or vegetable stock
  • Kosher salt to taste

Optional

  • Fresh lemon wedges for serving

Instructions

  1. Prepare the Leaves: Bring a large pot of water to a boil. Blanch the chard leaves in batches of 4-5 for 1-2 minutes to soften without losing shape. Immediately transfer to a bowl of ice-cold water to cool. Drain and lay flat in a strainer. Keep large leaves separate from smaller ones to avoid overcooking.
  2. Prepare the Filling: Heat a splash of olive oil in a non-stick pan over moderate heat. Sauté the minced onion with a sprinkle of salt until soft and translucent, about 2 minutes. Add minced spring onions and garlic, cooking for 2 more minutes.
  3. Cook the Rice: Add the rinsed rice to the pan and stir for 2 minutes. Mix in the sweet paprika, then pour in 2 cups of hot water. Season with kosher salt and ground pepper. Simmer gently over low heat until the rice absorbs the liquid, stirring occasionally.
  4. Mix Filling Ingredients: Once the rice is cooked, remove from heat and stir in the minced fresh dill (or spearmint), parsley, and ground walnuts to combine thoroughly.
  5. Assemble the Rolls: Lay one chard leaf flat on a surface with the smooth side down. Trim away the toughest part of the stem at the base. Fold the stem ends together to close the gap. Place a spoonful of filling near the bottom center of the leaf, fold the bottom edge over the filling, then fold both sides inward like an envelope. Roll tightly upwards to the top end without squeezing too hard. Repeat with all leaves, cutting large leaves in half if needed to make two rolls.
  6. Prepare the Cooking Pot: Line the bottom of a medium-sized pot with the reserved smaller chard leaves. Arrange the stuffed chard rolls tightly on top to prevent unrolling.
  7. Add Sauce and Cook: Pour the crushed tomatoes or grated fresh tomatoes over the rolls and drizzle with olive oil. Place a plate over the rolls to weigh them down. Add 2 cups of hot water or vegetable stock to the pot. Cover partially and simmer on medium-low heat for about 40 minutes. Check occasionally by carefully removing the plate to ensure the rolls are absorbing the liquid well.
  8. Rest Before Serving: Turn off the heat and let the rolls sit covered in the pot for 10-15 minutes to finish absorbing flavors and moisture.
  9. Serve: Serve warm with fresh lemon wedges and an extra drizzle of extra virgin olive oil if desired.

Notes

  • Blanch chard leaves carefully to maintain pliability without tearing during rolling.
  • Using fresh herbs like dill or spearmint adds bright flavor, but you can adjust based on availability.
  • If preferred, vegetable stock can replace water for added depth in the filling and sauce.
  • The plate placed on top prevents rolls from unraveling and helps the sauce distribute evenly.
  • Allowing the rolls to rest off heat enhances flavor absorption and texture.
  • Chard rolls can be served as a main vegetarian dish or as part of a mezze spread.

Find it online: https://flavorspath.com/rice-stuffed-chard-leaves-chard-rolls-recipe/