Swiss Chard Stuffed with Goat Cheese and Rice

from Whole Foods Market

A week ago I posted an awesome recipe for Baked Chard Stems with Butter and Parmesan. So you might be wondering what to do now with all the chard leaves. Let's end the suspense. The following recipe was a great success last night.

12 chard leaves

1 1/2 tablespoons of butter

1/2 tablespoon of olive oil

1/2 onion chopped

1 clove garlic minced

2/3 cup rice, prepared and cooled

1/4 cup pine nuts, toasted

1/3 cup dried cranberries

4 1/2 ounces soft goat cheese

Pepper to taste

1. In a saucepan large enough to submerge chard without folding, bring 2 cups of water and a pinch of salt to boil. Blanch chard leaves, one at a time for about 20 to 30 seconds, just to soften. Drain in a single layer on a paper towel-covered cookie sheet. Set aside.

2. Preheat oven to 400. Grease a baking pan with 1/2 tablespoon of butter. Set aside.

3. Heat 1/2 tablespoon of butter and 1/2 tablespoon of oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine.

4. Add pine nuts, cranberries and goat cheese to rice mixture. Season with salt and pepper.

5. To assemble, cut off thickest part of chard stem with a "V" shape about one inch up from bottom of leaf. Spoon a heaping tablespoon of filling near stem. Fold bottom sides of leaf in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.

6. Drizzle remaining 1/2 tablespoon of oil over stuffed chard. Cover loosely with foil. Bake 15 minutes.

I prepared the rice mixture earlier in the day and then blanched, stuffed, and baked the chard leaves last night. I immensely enjoyed this dish with a red cabbage and apple slaw. Yay chard!