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Portobello-stuffed Swiss Chard Leaves
2013-08-06
https://www.metro.ca/userfiles/image/recipes/feuilles-bettes-carde-farcies-champignons-portobello-4773.jpg
PT15M
PT30M
PT45M
Wash chard.Cut stems from leaves.If stems or ribs are stringy, cut the bottom and pull strings away. Dice stems very fine.In a pot of boiling salted water, blanch leaves for 1 minute.Immerse immediately in a bowl of ice water, drain and set aside.In a skillet over medium heat, cook shallot and garlic in hot oil for 1 - 2 minutes.Add mushrooms, increase heat and cook 3 - 4 minutes. Set aside.Preheat oven to 350°F (180°C).In a pot over medium-low heat, cook stems with balsamic vinegar until liquid is evaporated.In a bowl, combine cooked stems with rice and mushroom mixture. Stir in nuts and seasonings.In the centre of each leaf, spoon some stuffing.Fold sides over and roll up leaf.Transfer stuffed leaves to a lightly greased baking dish with chicken stock in the bottom.Cover and bake 15 - 20 minutes.
6
Metro
4
4
5
3
6 swiss chard leaves
2 Tbsp. (30 mL) extra virgin olive oil
1 shallot,chopped
1 garlic clove,chopped
2 portobello mushrooms,cut in tiny dice or brunoise
2 tsp. (30 mL) balsamic vinegar
1 cup (250 mL) rice, cooked
3 tsp. (45 mL) chopped walnuts
1 tsp. (15 mL) chopped fresh thyme
2 tsp. (30 mL) chopped parsley
1/4 cup (60 mL) chicken broth
Portobello-stuffed Swiss Chard Leaves
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
6
swiss chard leaves
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1
shallot,chopped
-
1
garlic clove,chopped
-
2
portobello mushrooms,cut in tiny dice or brunoise
-
2 tsp.
(30 mL)balsamic vinegar
-
1 cup
(250 mL)rice, cooked
-
3 tsp.
(45 mL)chopped walnuts
-
1 tsp.
(15 mL)chopped fresh thyme
-
2 tsp.
(30 mL)chopped parsley
-
1/4 cup
(60 mL)chicken broth
Preparation
Wash chard.
Cut stems from leaves.
If stems or ribs are stringy, cut the bottom and pull strings away. Dice stems very fine.
In a pot of boiling salted water, blanch leaves for 1 minute.
Immerse immediately in a bowl of ice water, drain and set aside.
In a skillet over medium heat, cook shallot and garlic in hot oil for 1 - 2 minutes.
Add mushrooms, increase heat and cook 3 - 4 minutes. Set aside.
Preheat oven to 350°F (180°C).
In a pot over medium-low heat, cook stems with balsamic vinegar until liquid is evaporated.
In a bowl, combine cooked stems with rice and mushroom mixture. Stir in nuts and seasonings.
In the centre of each leaf, spoon some stuffing.
Fold sides over and roll up leaf.
Transfer stuffed leaves to a lightly greased baking dish with chicken stock in the bottom.
Cover and bake 15 - 20 minutes.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
