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Swiss Chard Rolls Stuffed with Turkey and Wild Rice

Serves 6 to 8
Time 25 min
Here's a great way to use leftover turkey or chicken and wild rice. Enlist help from the kids for rolling up the leaves.
Ingredients
  • 2 eggs
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups cooked wild rice or white rice pilaf
  • 2 cups chopped cooked turkey or chicken
  • 2 bunches Swiss chard trimmed
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 until the filling is hot, 6 to 8 minutes. Transfer to plates and serve.

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.
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  • 2 eggs
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups cooked wild rice or white rice pilaf
  • 2 cups chopped cooked turkey or chicken
  • 2 bunches Swiss chard trimmed