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.
1 large bunch of swiss chard leaves- no stem
1 cup short-grain rice
2 cups parsley- Finely chopped with stems removed
3 ripe tomatoes- finely diced
1 small onion- finely chopped
1/2 cup fresh mint
1 tbsp salt or to taste
1 large lemon- squeezed
3 tbsp olive oil
1 large potato ( peeled- sliced into circles)
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:
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!
Add one tbsp olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.
TO ROLL THE Swiss Chard Leaves:
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.
Bring the top of the leaf down then one of the sides of the leaf over the stuffing, then the other and fold around the filling, creating a roll of stuffed chard leaf.
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.
Add a small (microwave-safe) plate on top of the stuffed swiss chard leaves to weight them down. The plate will keep the swiss chard leave rolls in one place holding them tightly together
Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes.
Let cool for a least half hour.
Remove the the microwave-safe plate.
Carefully take the swiss chard leaves out one at a time and arrange them on your serving plate.
Add slices of lemon, serve hot, warm or cold and enjoy!
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