Lebanese Stuffed Swiss Chard Rolls
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These vegetarian parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice Lebanese Stuffed Swiss Chard Rolls make for a delicious and healthy side dish, snack or appetizer.
If you’re a fan of Lebanese vegetarian stuffed grape leaves (or even not), then you have to try this vegan stuffed swiss chard rolls recipe. Stuffed with a herby tomato and rice filling, these large rainbow swiss chard leaves make for a wonderfully nutritious appetizer, lunch or dinner.
What you Need to Make Vegetarian Stuffed Swiss Chard:
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Swiss chard leaves
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Short grain rice
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Lemon juice
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Tomatoes
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Parsley
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Fresh mint
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Onion
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Salt
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Olive oil
Swiss Chard
This year I planted way to much rainbow swiss chard in my garden! In this swiss chard rolls recipe, you can use any kind of swiss chard, look for the one with large leaves. Then save the stems to make this delicious Lebanese Lentil Soup with Vegetables with them. Nothing should go to waste!
Look how pretty though?
How to Make Stuffed Swiss Chard Rolls:
- Start by making the stuffing mixture; In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.
- Prepare the swiss chard leaves: cut each swiss chard leaf in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size. Blanch the leaves in boiling water for few minutes and get rolling!
- Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping tablespoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.
- Roll the swiss chard leaf over the stuffing, like you would roll a burrito.
- Place each rolled swiss chard leaf in the bottom of the saucepan over the potatoes ( you can also add some swiss chard stems) tightly side by side. You will form a few layers.
- Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
- Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes.
- Squeeze extra lemon juice when serving, if you like.
Stuffed Swiss Chard for Meal Prep:
These vegan stuffed swiss chard rolls are perfect for meal prep! Leftovers keep well for up to 5 days in the fridge. In fact, they taste even better the second and third day. Store in an airtight container and bring to room temperature or warm it in the microwave before eating. These swiss chard rolls are also great because you can stuff and roll the swiss chard leaves ahead of time and cook them before you’re ready to eat. They will keep well for up to 3 days in the fridge pre cooking.
And if you love this recipe, you might be happy to know that this isn’t the only vegan chard recipe on the blog. For more healthy vegan dinner idea, you might like this Vegetarian Lebanese Stuffed Zucchini, Lebanese Red Lentil Soup, Green Beans with Tomatoes, and Mujadara.
Lebanese Stuffed Swiss Chard Rolls
These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer.
Ingredients
- 1 large bunch of swiss chard leaves- no stem
- 1 cup short-grain rice
- 3 cups parsley- Finely chopped with stems removed
- 3 ripe tomatoes- finely diced
- 1 small onion- finely chopped
- 1/2 cup fresh mint
- 1.5 teaspoons salt or to taste
- Juice of 1 lemon
- 3 tbsp olive oil
- 1 large potato (peeled- sliced into circles) optional
Instructions
- Cut each swiss chard leave in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size.
- Bring a large pot of salted water to a boil and blanch the already cut swiss chard leaves for 2 minute.
- Carefully drain the swiss chard pieces and then spread them out on a tray and get ready to roll!
- Generously grease a non-stick pan with a cooking spray and arrange a layer of round cut potatoes.
- Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping table spoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.
- Roll the swiss shard leaf over the stuffing, like you would roll a burrito. There is no need to fold the sides.
- Place each rolled swiss chard leaf on the bottom of the saucepan over the potatoes (you can also add some swiss chard stems) tightly side by side. You will form a couple layers.
- Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
- Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes or until rice is cooked through.
- Let cool for a least half hour.
- Using a kitchen tong, carefully remove the swiss chard leaves out one at a time and arrange them on a serving plate.
- Add slices of lemon, serve hot, warm or cold and enjoy!
TO MAKE THE STUFFING:
In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.
TO PREPARE THE swiss chard leaves:
To Roll the Swiss Chard Leaves:
TO SERVE:
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If you like this healthy Lebanese Vegan Swiss Chard Stuffed Rolls recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!. You can also join my new Facebook group and be part of the Salt and Sweet growing community 🙂
I was puzzled about layering over potatoes, it doesn’t mention them elsewhere but looking closely in cooking pan, i saw them underneath. It didn’t show potatoes on the serving dishes either, so im not sure about the potatoes.
Yep, I usually just add a layer of potatoes at the bottom of the pot, so the swiss chard rolls don’t stick.
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There was very little liquid so puzzled as to how you get a ‘lot’. I had to add at least 1 1/2 cups of water so I hope it doesn’t make them taste flat. ?????
I hope they turned out well!
Is your rice pre cooked?
No. I use short grain rice, it cooks very quick.