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“The sushi-like rolls of Stuffed Swiss Chard are filled with rice and grated vegetables and sprinkled with sesame-soy sauce. Quick tip: Using a mini chopper or food processor cuts prep time for this dish in half. From Country Living magazine.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Swiss Chard:
  2. Fill a large bowl with ice water and set aside. Fill a large saucepan with water and bring to a boil over high heat. Blanch chard leaves by submerging in the boiling water until the rib is softened and the leaves become limp - about 1 minute. Transfer to the prepared ice bath, drain cooled leaves, and stack between sheets of paper towel until dry. Cut out the rib on each leaf and set leaves aside.
  3. Make the rolls:
  4. Combine the rice, carrot, mint, cucumber, 1/2 the onion, 1 tablespoon soy sauce, ginger, honey, salt, and pepper in a large bowl. Place about 1/4 cup of filling in the center of a chard leaf and roll into a cigar shape. Repeat with rest of filling and leaves. Keep chilled until ready to serve.
  5. Make the Dipping Sauce:
  6. Mix the rice vinegar, sugar, remaining soy sauce, remaining onion, sesame oil, and pepper flakes in a small bowl until combined. Serve alongside rolls.

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