These wraps use chards for the shell because they’re so much easier to wrap than cabbage, and look very beautiful. Although I use quinoa, they work well with any grain, so if you don’t have quinoa you should still give it a try!
Swiss Chard Rolls Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2
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Ingredients
- 1 cup quinoa
- 1 Tbsp tamari (soy sauce)
- 1 tsp sesame oil
- 1 tsp toasted sesame oil
- 1 inch piece ginger, grated and juiced
- 1 onion, diced
- 2 carrots, grated
- 2 zucchini, grated
- ½ cup broccoli, diced
- 1 handful fresh parsley or cilantro, minced
- ½ cup sesame seeds
- 4 large leaves of chard, collards or other green
Directions
- Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
- Mix the rest of the ingredients, aside from the chard leaves, together in a large bowl. Spoon the mixture onto the chard leaves, wrap them up and put them in the oven, covered, at about 350 degrees F for 20 minutes. Serve them with an extra drizzle of tamari if you wish.
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