This healthy, Lebanese, vegetarian dinner packs a lot of flavor. You won't be disappointed trying this one!
Serves: 4
Cook Time: 1-1/2 Hours
Ingredients
- 2 bunches swiss chard
- pot of boiling water
For the stuffing
- 1 large bunch of parsley
- 4 medium sized tomatoes
- ¼ onion
- pinch of fresh mint leaves
- 1 cup cooked white/jasmine rice
- 1 juice of lemon
- ½ tablespoon salt
- ½ tablespoon 7 spice
- ¼ cup of regular olive oil
For the brine
- 1 cup of water + ½ teaspoon of salt
Instructions
To make the stuffing
1. Prepare the rice
2. Chop the parsley, tomatoes, mint and onion. Add to a bowl
3. Add the rice, salt, 7 spice, olive oil, and the juice of 1 lemon to the bowl and stir well
To assemble:
1. Separate and wash the swiss chard leaves. With a pot of boiling water, blache the leaves for no more than five minutes. Place leaves onto a cool plate.
2. Lay out a chard leaf on a large cutting board and cut off the stem. (If the leaf is very large you can split it into two longways)
3. Add 1-2 tablespoons of stuffing near the base of the chard leaf. Bring the leaves in from the side and roll upwards firmly.
4. Stack the rolled leaves neatly in the pot in layers.
5. Leave a couple of inches clear at the top of the pot. The chard leaves will expand during cooking.
To make the brine:
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AFter your leaves are added to the pot, mix half a tablespoon each of salt and 7 spice. Add this to 1 cup of water.
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Pour on the brine over the leaves, cover, and turn the heat on to medium high
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After 15 minutes, reduce the heat to low and remove the cover. Taste the brine and adjust taste as needed. Cook for another 45 minutes on the lowest heat setting. (Make sure leaves stay wet)
I like to serve this with a side of homemade mashed potatoes or cooked baby carrots.
Now roll up your sleeves and dig into these tasty leaves!
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