6/27 Meatless Monday Rainbow Rolls

Photo By: S. Duquet

Happy Meatless Monday. Over the weekend we found the most magnificent rainbow chard. It is colorful and festive like a gift or a party favor. My kind of party.

We wanted to really feature the chard and decided to use them as wrappers for stuffed rolls. Sandy made an unbelievable filling for our rainbow wrappers. The result was better than I could have even imagined. The chard was so delicate and light it literally melted in my mouth.

Photo By: S. Duquet

You could cut it with a fork and it was buttery and tangy. Any bitterness was cooked away leaving a craveable stuffed roll that you are going to love.

Rainbow Rolls

By: S. Boulton

Ingredients

1 C basmati rice

1 C red lentils

4 C water

1 C chick peas, chopped (you can use canned or soaked/cooked)

3 tsp liquid aminos (could use soy or tamari, but aminos are low sodium and nutritional)

2 tsp garlic powder

½ tsp paprika

1 ¼ tsp curry powder

¾ tsp cinnamon

½ tsp coriander

¼ tsp cayenne pepper

1 C chopped arugula (or any fresh green you have on hand)

8 leaves of swiss chard, lightly wilted, just enough to make them pliable

¼ C sunflower seeds

¾ C veggie broth

¼ C tomato sauce

Make It Happen

Simmer rice, lentils and water with ½ tsp garlic powder and ½ tsp paprika for 30 min, stirring occasionally until the liquid has evaporated.  Place into large mixing bowl, add 2 tsp liquid aminos, 1 tsp garlic powder, 1 tsp curry powder, ½ tsp cinnamon, ½ tsp coriander, ¼ tsp cayenne pepper, chopped arugula, chick peas and sunflower seeds. Stir to blend.

Sauce

In small bowl, mix veggie broth, tomato sauce, ¼ tsp cinnamon, ¼ tsp curry powder,  ½ tsp garlic powder, 1 tsp liquid aminos.

Assemble the rolls

On a flat surface, plate or cutting board, lay the chard leaf flat, one at a time.  In the wider end of the leaf, place a scoop of the filling mixture, roll, tucking in sides while turning gently, but tightly.  Repeat until each roll is stuffed.    In large baking dish, use about 1/3 of sauce to lightly coat bottom.  Place rolls in side by side and cover them with the rest of the sauce.   Bake in 350 degree oven for about 35 minutes.

Photo By: S. Duquet

Rainbow chard is available in your farmers markets right now and it is such a gorgeous purchase. You will also be able to find it easily in any major grocery chain. Add some color to tonight’s dinner while enjoying an easy and unique meatless meal.

Have a delicious day.

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Please leave a comment

  1. JL goes Vegan Says:

    Gorgeous! That is such a clever way to use chard! Definitely bookmarking this recipe!

  2. Sherry Says:

    JL,
    You are going to love how soft the chard becomes and how robust the filling flavor is without added oil or a ton of sodium.

  3. Jennifer Says:

    I am making this for dinner tonight. And I am requesting a new feature on Exploits called ” Tell Jennifer what to make for dinner.”. ;)

  4. Sherry Says:

    Jennifer, you are too kind. How did they turn out? I have continued to see the most exquisite chard at the markets. We could make this dish once a week.

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