This recipe would work with so many types of fillings, Moroccan spiced meats, Asian flavoured salmon or even cheeses.

I am going for a vegetarian choice as it is a little easier to practice with & will hopefully inspire your next creation with different flavours & fillings once you master the rolling its easy.

To pimp it up next time try adding 100g of pork mince to your stuffing mix, still follow the same cooking times, it is amazing…

This recipe made enough filling for 8-10 rolls, all depends on the size of the chard leaf.

AuthorJustin GillamCategory, , , DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 8 Chard Leaves large
 300 g Onion, finely chopped
 4 Garlic cloves, crushed
 100 g tinned Cannellini beans
 100 g Peas
 100 g Pepper, small diced
 50 g Potatoes, small diced
 25 g Carrot, Peeled and grated
 100 g Rice, long grain
 300 g Tomatoes, fresh small diced
 300 g Toamtoes, tinned
 Water
 Drizzle of Olive Oil. click
 Salt and Pepper
 10 Mint leaves

1

Bring a saucepan of lightly salted water to the boil, whilst waiting for this prep & wash the Chard.
Check for any bruises & cut away the stalks, dice them down & keep them for later.
Cut down the stalk in the leaf part to create a more flexible leaf.
When the water is boiling blanch the Chard until the leaves have wilted, place straight into a bowl of iced water, check out Blanching in my TipsNtricks section.
In a frying pan add half the Onions & Garlic, sauté together for about 3 minutes on a low heat.
Next add in the Peppers, Peas, Cannellini Beans, potato, carrot, Mint, Oregano & Rice. Don’t wash the Rice as you want the starch to help thicken the sauce during the cooking process, add Breadcrumbs and a splash of water/Olive oil to help bind the mix together, season well!
You will be able to squeeze the mix in the palm of your hand & the mix keep its shape, now set aside

2

Now we are going to make a simple cooked Tomato sauce with a touch of chilli.
In a saucepan preferably a wider based pan add the remaining Onion, Garlic & sauté as before but this time add a bit color to the onions, this will create a fuller flavor and a richer color,.
Add the fresh Tomatoes, tinned tomatoes, brown sugar, ½ cup of water & a generous splash of a good quality olive oil, why not check out our own Spanish full bodied Olive oil for your next delivery, refer to our website & go to refillables, you won’t be disappointed.
Gently simmer over a medium heat for about 20-30 minutes, stirring now & again this will help break down the tomatoes.

3

Whilst the sauce is cooking let’s roll make the rice rolls, prepare the Chard by squeezing out the excess water & opening up flat on your clean work surface. Using a tablespoon place 2 tablespoons of your stuffing mix in the middle, folding over in half, close in the edges and roll like a Burrito, shaping as you roll, keeping it nice tight it will expand when cooking.
Do not worry too much about shape & size, it is more important to make sure that the stuffing is sealed inside.

4

Gently place in your chard rolls, ensuring they are still enclosed & sealed, you don’t want to stack them, touching is okay but there still needs to space for the cooking process, this why it needs to be in a wider based pan, at this point add ½ a cup of hot water, cover with a lid & gently simmer for about 45 mins, I will always check the pan a couple of times making sure there is enough liquid & not simmering to quick, if so turn down & add a little bit more water. Do not panic!
They will be ready after 45 mins, the rolls will have puffed up in size as the rice would have absorbed some liquid, if your sauce is still really thin more than likely the rice is not cooked yet or take out your rolls & reduce the sauce separately to the required consistency.

5

You can eat these hot or cold. I like to serve hot in a sharing style dish with sauce over spooned over the top with a drizzle of olive oil, chopped mint.
Thats it....Done....Enjoy

Ingredients

 8 Chard Leaves large
 300 g Onion, finely chopped
 4 Garlic cloves, crushed
 100 g tinned Cannellini beans
 100 g Peas
 100 g Pepper, small diced
 50 g Potatoes, small diced
 25 g Carrot, Peeled and grated
 100 g Rice, long grain
 300 g Tomatoes, fresh small diced
 300 g Toamtoes, tinned
 Water
 Drizzle of Olive Oil. click
 Salt and Pepper
 10 Mint leaves

Directions

1

Bring a saucepan of lightly salted water to the boil, whilst waiting for this prep & wash the Chard.
Check for any bruises & cut away the stalks, dice them down & keep them for later.
Cut down the stalk in the leaf part to create a more flexible leaf.
When the water is boiling blanch the Chard until the leaves have wilted, place straight into a bowl of iced water, check out Blanching in my TipsNtricks section.
In a frying pan add half the Onions & Garlic, sauté together for about 3 minutes on a low heat.
Next add in the Peppers, Peas, Cannellini Beans, potato, carrot, Mint, Oregano & Rice. Don’t wash the Rice as you want the starch to help thicken the sauce during the cooking process, add Breadcrumbs and a splash of water/Olive oil to help bind the mix together, season well!
You will be able to squeeze the mix in the palm of your hand & the mix keep its shape, now set aside

2

Now we are going to make a simple cooked Tomato sauce with a touch of chilli.
In a saucepan preferably a wider based pan add the remaining Onion, Garlic & sauté as before but this time add a bit color to the onions, this will create a fuller flavor and a richer color,.
Add the fresh Tomatoes, tinned tomatoes, brown sugar, ½ cup of water & a generous splash of a good quality olive oil, why not check out our own Spanish full bodied Olive oil for your next delivery, refer to our website & go to refillables, you won’t be disappointed.
Gently simmer over a medium heat for about 20-30 minutes, stirring now & again this will help break down the tomatoes.

3

Whilst the sauce is cooking let’s roll make the rice rolls, prepare the Chard by squeezing out the excess water & opening up flat on your clean work surface. Using a tablespoon place 2 tablespoons of your stuffing mix in the middle, folding over in half, close in the edges and roll like a Burrito, shaping as you roll, keeping it nice tight it will expand when cooking.
Do not worry too much about shape & size, it is more important to make sure that the stuffing is sealed inside.

4

Gently place in your chard rolls, ensuring they are still enclosed & sealed, you don’t want to stack them, touching is okay but there still needs to space for the cooking process, this why it needs to be in a wider based pan, at this point add ½ a cup of hot water, cover with a lid & gently simmer for about 45 mins, I will always check the pan a couple of times making sure there is enough liquid & not simmering to quick, if so turn down & add a little bit more water. Do not panic!
They will be ready after 45 mins, the rolls will have puffed up in size as the rice would have absorbed some liquid, if your sauce is still really thin more than likely the rice is not cooked yet or take out your rolls & reduce the sauce separately to the required consistency.

5

You can eat these hot or cold. I like to serve hot in a sharing style dish with sauce over spooned over the top with a drizzle of olive oil, chopped mint.
Thats it....Done....Enjoy

Stuffed rainbow chard, braised rice and fresh herbs