Swiss Chard Rolls Stuffed with Turkey and Wild Rice
3

Serves 6 to 8

Here's a great way to use leftover turkey or chicken and wild rice. Enlist help from the kids for rolling up the leaves.

View user submitted photos
    Ingredients: 
    • 2 eggs
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon pepper
    • Salt
    • 2 tablespoons chopped parsley
    • 2 cups cooked wild rice or white rice pilaf
    • 2 cups chopped cooked white and dark turkey or chicken
    • 2 bunches Swiss chard, trimmed
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    In a medium bowl, whisk together eggs, garlic, pepper, 1/2 teaspoon salt and parsley. Stir in rice pilaf and turkey. Set filling aside.

    Bring a large pot of salted water to a boil. If any Swiss chard leaves are longer than 12 inches, cut them in half crosswise. Flatten out 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 as done and allow leaves to drain and cool slightly. Arrange 1 leaf on a work surface, smooth side down. Place 3 to 4 tablespoons filling in the center then roll up, starting with the large end of the leaf and folding it over the filling to roll up like a burrito. Repeat process with remaining leaves and filling, placing rolls seam side down in a steamer basket as done. Steam for 6 to 8 minutes, or until the internal temperature of the rolls reaches 160°F. Transfer to plates and serve.

    Nutritional Info: 
    Per Serving:160 calories (35 from fat), 4g total fat, 1g saturated fat, 90mg cholesterol, 450mg sodium, 15g carbohydrate (3g dietary fiber, 2g sugar), 17g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion