Wednesday, June 23, 2010

Stuffed Chard with Fresh Marinara

I made enough on Monday so Jennie and I could eat some and I could take the rest on Tuesday.  I eyed this recipe the other day and knew I had to make my own version of it.  Here is what I came up with...

Stuffed Chard with Fresh Marinara

  • 1 cup quinoa
  • 1 1/2 cup water
  • 1 package Boca crumbles
  • 1 large onion, diced
  • 2 caned roasted red peppers, diced
  • 1/2 cup baby carrots, cut thinly
  • 2 large cloves of garlic, minced
  • 1 1/2 teaspoons Italian seasoning, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground pepper, divided
  • 8 large Swiss chard leaves, stems removed (see Tip)
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons capers
Cook the quinoa in water in a rice cooker until the water is completely absorbed.

Gently mix quinoa, with all ingredients up to the chard in a large bowl until just combined. 

Overlap the two sides of a chard leaf where the stem was removed and place a portion of mix there.

Tightly roll the chard around the mix. Place each roll, seam-side down, in a large nonstick skillet. (You will have extra mix when you are done filling each leaf.  Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook 8 to 10 minutes. Discard any remaining broth.

 Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining mix and crushed red pepper. Cook, stirring often, until the onion is soft, 4 to 5 minutes. Stir in tomatoes and capers and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce.

Make Ahead Tip: Cover and refrigerate the chard rolls in the sauce; reheat in a covered baking dish at 350°F for about 10 minutes.

Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

You can thank Jennie that I have pictures!! She reminded me to take them as I was cooking!!


No comments: