Friday, December 14, 2007

Chard Dolmas

A good customer in Chico sent us this recipe recently. He notes that it is simple and easy, and would also be good with other veggies or spices added to the rice mixture. We'd love to hear your modifications to the recipe. Enjoy!

Swiss Chard Dolmas

1 bunch Swiss chard
3 cups cooked Massa Organics brown rice, at room temperature
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried dill
Salt and pepper

Combine rice, olive oil, vinegar and dill in a large mixing bowl and season with salt and pepper. Wash and trim the stems from the Swiss chard. Bring a large kettle of water to a boil and blanch the largest whole Swiss chard leaves for about 1 minute, until just tender. Remove the leaves from the water with tongs and transfer to a large cutting board. When the chard leaves have cooled, place the leaves face down one at a time on the board and use a sharp knifeto remove the thick central spine from the leaves, about two-thirds of the way up, leaving the fan of the leaves intact. Overlap the lower halves of each leaf to form a half-inch seam.

Place two heaping tablespoons of the rice mixture in the center of each Swiss chard leaf, leaving the edges free for tucking to form the ends of the roll. Fold the lower edge of the leaf upwards around the rice, tuck in the sides and continue rollling to the upper edge. Transfer Swiss chard rolls to a baking dish and brush with olive oil. Bake at 350 for about 20 minutes, until rice is heated all the way through.

1 comment:

earl said...

I read the article on CUESA'S web site, this past week, so I was eager to find you all in the market. I did, and the gentleman working the stand was very nice. I bought a 2lb bag, and will start having some fun, and see what I come up with. My name is Earl, and use EarlybirdSF online. Ill try these recipes, and send some of my own. I admire your dedication to farming.