Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Turkey and Wild Rice Stuffed Swiss Chard




Source of Recipe


Donna Rollison


Recipe Introduction


From Flavors Magazine (Whole Foods)


List of Ingredients




2 eggs
2 cloves garlic, finely chopped
1/2 teaspoon fresh cracked pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
2 cups cooked wild rice pilaf or white rice pilaf
2 cups chopped cooked white and dark turkey meat
2 bunches Swiss chard


Recipe



In a medium bowl, whisk together eggs, garlic, pepper, salt and parsley.

Stir in wild rice pilaf and turkey.

Set filling aside.


Bring a pot of salted water to a boil.

Rinse chard well to remove any grit.

Cut stems off where leaf begins. Very large leaves (more that 12 inches long) should be cut in half to make 2 rolls.

Flatten any large stalks with a fork to allow for even blanching and easier rolling.

Immerse 4 to 6 leaves at a time in boiling water and blanch for 1 minute.

Transfer to a paper towel-lined baking sheet and allow leaves to drain.

When leaves have cooled slightly, lay flat (pretty side down) and place 3 to 4 tablespoons filling in center.

Start with the large end of a leaf, fold over filling and roll up like a burrito.

Place rolls seam side down in a steamer basket and steam for 6-8 minutes, until the internal temperature reaches 160°F.
Serve immediately.