SWISS CHARD DOLMAS
Provided by Leslie Land
Categories dinner, lunch, appetizer, main course
Time 2h15m
Yield 18 dolmas
Number Of Ingredients 17
Steps:
- Bring a large kettle of water to the boil, add the chard and stir well. Drain at once, rinse with cold water, drain again and set aside.
- Bone the chops and reserve the bones. Cut off all fat and discard.
- Chop the meat into little chunks a bit coarser than hamburger. There should be about one cup.
- Put a wide skillet over medium heat, add the oil, then the chopped onion. Cook, stirring often, until the onion is just golden around the edges, about 15 minutes.
- Add the lemon zest and cook, stirring, for about two minutes, then add the garlic and meat. Continue cooking, stirring occasionally, until the meat is just starting to brown, about five minutes more.
- Stir in the rice, turn the heat to medium-low and add a half-cup of water. Allow to simmer undisturbed until all the water is absorbed, then stir in the currants, pine nuts, herbs and seasonings and remove the pan from the heat.
- Fold each chard leaf in half the long way, so the spine of the stem protrudes. Starting where the stem widens, slice out the lower portion of the stem. Reserve leaves and stems.
- Lightly film the bottom of a nonstick nine-inch diameter kettle with olive oil, then line it with onion slices, lamb bones and chard stems.
- Lay a trimmed leaf face up on the work surface. Put a generous portion of filling in a wide line right above where the cut has split the leaf. Fold up the two bottom flaps to cover the filling, fold in the leaf edges to enclose it further, then roll like a jellyroll to the tip, tucking as you go. Set the rolls seam side down in the kettle, placing the second layer of leaves perpendicular to the first.
- Pour in one and three-quarters cups of water; put a plate on top of the rolls to weight them down and cover the pan. Cook at a gentle simmer for an hour, or until the chard is tender and the rice fully cooked.
- Using tongs, remove the rolls and set aside, covered to keep warm. Strain the kettle contents, pressing on the solids to get all juices; there should be about two-thirds of a cup of liquid. If necessary, boil to reduce, or add water.
- Beat the egg yolks with the lemon juice in a small nonstick saucepan. Add the juices and cook, stirring constantly over very low heat, until the sauce thickens. Do not let it boil.
- Serve the dolmas hot or cold, with sauce on the side, garnished with lemon wedges.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 2 grams
SWISS CHARRED BY GREEK DOLMADES
This is Swiss Chard season and I find kindly souls give you almost as much of this as they do zucchinis. Well l threw this together for a side dish for tonight's(company is here) dinner - You could also serve it as an appetizer. My apology to the Swiss and the Greek the recipe has never seen either country except as a figment of my imagination. Additional information: I was in my favorite deli and she had just opened a large jar of grape leaves and was going to portion them out so I asked for about a dozen, Made up this recipe as small appetizers, after cooking I served them cold, plain with just lemon juice over them. The grape leaf appies are in the recipe picture
Provided by Bergy
Categories Rice
Time 45m
Yield 16 rolls
Number Of Ingredients 12
Steps:
- Steam the Swiss Chard leaves,stems removed, dash in cold water and open them up on a plate ready for stuffing, you can layer them but it is important to open them fully Cook the rice and set aside.
- In a skillet sprayed with veggie oil saute the onions, shallot, garlic& mushrooms until they are lightly browned Add the sundried tomatoes, stir well.
- Add cooked rice.
- Add pine nuts, stir.
- Add 3/4 tsp hot spice mix.
- Fill each leaf with at least a teaspoon of the rice mixture.
- The amount depends on the size of the leaf.
- ,turn the side of the leaf toward the top and fold in the sides, roll to make a cigar Place rolled Chard in a lightly sprayed low sided baking dish.
- Top with Salsa Place in 400F oven for about 12 minutes.
- Sprinkle with parmesan and allow the cheese to turn golden.
- Serve hot.
Nutrition Facts : Calories 40, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.1, Sodium 197, Carbohydrate 5.9, Fiber 1.2, Sugar 1.1, Protein 2
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