Swiss Chard Stuffed with Goat Cheese and Rice

Swiss Chard Stuffed with Goat Cheese and Rice

Recipe Rating: 3.55191
Serves 8
These stuffed leaves look like red ribbon-wrapped gifts and are delicious served hot or cold. Brown and wild rice combines with onion, garlic, pine nuts, raisins and goat cheese for the sweet and savory filling. Ghee, clarified butter, adds a subtle nutty flavor. If serving hot, garnish with lemon or additional olive oil. If cold, go with yogurt, sour cream, cucumber or dill sauce.
  • 16 red swiss chard leaves (choose smallish leaves around 10-inches long)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoon ghee or regular butter, divided
  • 1 1/2 tablespoon extra-virgin olive oil, divided
  • 1 small yellow onion, chopped
  • 1 clove garlic, finely chopped
  • 2/3 cup brown and wild rice mix, prepared according to package directions, cooled
  • 1/4 cup pine nuts
  • 1/3 cup raisins
  • 8 ounces soft goat cheese
  • 1/8 teaspoon ground black pepper
In a saucepan or skillet large enough to submerge chard without folding, bring 2 cups salted water to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel-covered baking sheet. Set aside.

Preheat the oven to 400°F. Oil a baking pan with 1/2 tablespoon of the ghee; set aside.

Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine.

Wipe out skillet with a paper towel, then heat remaining 1/2 tablespoon of the ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to rice mixture along with raisins and goat cheese. Season with salt and pepper.

To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.

Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.
Nutritional Info: 
Per Serving: Serving size: 2 packets, 240 calories (130 from fat), 14g total fat, 6g saturated fat, 20mg cholesterol, 600mg sodium, 21g carbohydrates, (3 g dietary fiber, 6g sugar), 9g 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.