Photo Credit: Elizabeth Newman

Moroccan-Inspired Swiss Chard Rolls

Name: Moroccan-Inspired Swiss Chard Rolls
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 3/4 cups vegetable broth or stock; Two 1/4-inch-thick slices fresh ginger (each about 1-inch in diameter); 1/2 cup short or long-grain brown rice; 1/2 cup wild rice; 3 tablespoons vegetable oil or canola oil; 1 cup sliced green onions (about 1 small bunch); 3 small carrots (peeled and chopped into 1/4-inch pieces); 1 medium onion (finely chopped); 1 clove garlic (minced); One 2-inch piece fresh ginger (peeled and grated); 2 teaspoons mild curry powder; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup golden raisins; 6 ounces extra-firm tofu (1/2 of one 12-ounce package, drained, patted dry, cut into 1/2-inch cubes); 1/2 cup organic coconut milk; 12 large fresh Swiss chard leaves (from 2 to 3 bunches); One 26-ounce jar arrabiata or tomato-basil sauce

45 MINPrep Time

105 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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I absolutely love the sweet, spicy, acidic, and rich flavors of Moroccan food, a combination that inspired this dish. These rice and tofu stuffed swiss chard rolls are a perfect vegetarian main or side. They're full of complex flavors, but still comforting and filling. Make these in the cooler months when swiss chard is in season, or use another leafy green like Tuscan kale!

Moroccan-Inspired Swiss Chard Rolls

Servings

Prep Time

45 minutes

Cook Time

105 minutes

Image of Moroccan-Inspired Swiss Chard Rolls

Ingredients

2 3/4 cups vegetable broth or stock
Two 1/4-inch-thick slices fresh ginger (each about 1-inch in diameter)
1/2 cup short or long-grain brown rice
1/2 cup wild rice

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3 tablespoons vegetable oil or canola oil
1 cup sliced green onions (about 1 small bunch)
3 small carrots (peeled and chopped into 1/4-inch pieces)
1 medium onion (finely chopped)
1 clove garlic (minced)
One 2-inch piece fresh ginger (peeled and grated)
2 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
6 ounces extra-firm tofu (1/2 of one 12-ounce package, drained, patted dry, cut into 1/2-inch cubes)
1/2 cup organic coconut milk
12 large fresh Swiss chard leaves (from 2 to 3 bunches)
One 26-ounce jar arrabiata or tomato-basil sauce

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Instructions

For the rice: Combine the vegetable broth and ginger slices in a medium saucepan, bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low, cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil, set aside.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
Remove from the heat and let cool while preparing the chard leaves.
Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf, discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.