Tuesday, January 24, 2012

Swiss Chard Dolmas with Tomato Sauce

By The Canadian Living Test Kitchen (Source)


  • 1/3 cup (75 mL) Puy or green lentils
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 onion, finely diced
  • 1 cup (250 mL) basmati rice
  • 2 tbsp (30 mL) dried currants
  • 2 tbsp (30 mL) chopped fresh dill
  • 1/2 tsp (2 mL) dried mint
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 pinch cinnamon
  • 1 pinch allspice
  • 1/2 cup (125 mL) crumbled feta cheese
  • 2 tbsp (30 mL) toasted pine nuts
  • 1 egg, beaten
  • 1 bunch Swiss chard
  • Tomato Sauce:
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) allspice
  • 1 pinch granulated sugar
  • 1 pinch cayenne pepper
  • 1 can (28 oz/796 mL) whole tomatoes


Tomato Sauce: In saucepan, heat oil over medium-low heat; cook onion, stirring often, until golden, 20 minutes.

Add garlic, salt, pepper, allspice, sugar and cayenne; cook, stirring, for 3 minutes. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Puree in blender until smooth.

In saucepan of boiling salted water, cook lentils until tender, about 20 minutes. Drain and set aside.

Meanwhile, in separate saucepan, heat oil over medium-high heat; cook onion until golden, 5 minutes. Add rice, currants, dill, mint, salt, pepper, cinnamon and allspice; cook, stirring often, for 3 minutes. Add 1-3/4 cups (425 mL) water; bring to boil. Reduce heat, cover and simmer until no liquid remains, about 12 minutes. Turn off heat; let stand, covered and on burner, for 10 minutes. Stir in lentils, feta cheese, pine nuts and egg.

Trim ends from Swiss chard stems; trim off whole stem if thick and tough. In large pot of boiling salted water, blanch leaves for 1 minute. Drain and spread on clean towel; pat dry. Reserve 8 of the largest leaves; chop remaining leaves. Spread chopped leaves in lightly greased 13- x 9-inch (3 L) glass baking dish.

For each roll, place 1/2 cup (125 mL) rice mixture about 2 inches (5 cm) from stem end of leaf; roll up leaf, folding in sides. Place in baking dish. (Make-ahead: Cover and refrigerate for up to 2 days.)

Pour sauce over rolls. Cover and bake in 400°F (200°C) oven until steaming and bubbling, 25 to 30 minutes.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Source : Canadian Living Magazine: December 2008

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