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Happy Monday!
Today is clean-your-fridge recipe day. I always get overly excited when I find beautifully colorful veggies and as you can imagine that’s been the case with these rainbow chard. I brought it home and wondered what to do with it. I had a few sad single veggies in the fridge and decided to make a simple rice salad and stuff it inside the gorgeous chard leaves. Super easy. I went for a curried black rice but it would taste amazing with lemon as well (I included that option), and you can of course use any rice, any spices, any veggies!
Not much else to say about this recipe. Simple & nutritious.
RAINBOW CHARD ROLLS STUFFED WITH BLACK RICE SALAD {vegan + gluten free}
by Marta Giaccone
Recipe
about 15 rolls
prep time: 10 mins, cook time: 1 hr 20 mins, total: 1 hr 30 mins
1 cup / 200 gr black rice
1 large carrot
1 large onion
1 large zucchini
curry powder or lemon juice and zest
fresh basil
(optional: nutritional yeast)
15 (or more) rainbow chard leaves
evo oil
salt
(optional: cooking twine or chives)
Method
- Rinse rice under cold running water, then cook according to packaging instructions.
- Chop and cook onion in another pan, with 1-2 tbsp evo oil (optional: and 1 tsp curry), over medium-low heat, covered, until translucent.
- Chop and add carrot, zucchini and the chard stalks. Toast the veggies, uncovered, for a few minutes, stirring often until slightly golden, then cover and let cook until soft. Taste and add salt.
- Strain rice and add to the veggie pan. Add some evo oil, chopped basil leaves (optional: and lemon juice and zest).
- Preheat oven to 400°F/200°C.
- Blanch chard leaves in boiling water for just 30 seconds each, then let cool and prepare the rolls (see photos). Add just 2-3 tbsp of rice to each leaf, then roll them up. If they don’t stay together try removing some filling or use some cooking twine or chives to secure the rolls.
- Place them in a baking dish brushed with some evo oil. Brush the roll tops with some more evo oil and some nutritional yeast.
- Bake for 20 minutes, then let cool a couple of minutes before serving.
