Ingredients
- 1 tablespoon dried currants
- 4 teaspoons rice
- 1 medium onion
- 8 tablespoons olive oil
- 1 bunch leafy Swiss chard with large leaves (about 12 pieces)
- 1 tablespoon flour
- 1 tablespoon coarse salt
- 1 tablespoon pine nuts
- Salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
321 calories; 28 grams fat; 3 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 1423 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Set the currants in a little warm water for 10 minutes, then drain. Parboil the rice in salted water for 12 minutes, then drain it in a strainer and cool under cold running water.
- Peel the onion and chop it fine; saute it for a minute in a skillet in one tablespoon of the olive oil.
- Wash and dry the chard, making sure not to damage the green leaves. Run a knife along the stalks, separating the green from the white. Cut the stalks into two-inch lengths.
- Put the flour and the tablespoon of coarse salt in three quarts of water. Bring to a boil and add the chard stalks. Cook them 10 to 15 minutes or until just tender, then drain well and chop coarsely with a knife.
- Heat four tablespoons of olive oil in a skillet over medium heat. Add the boiled chard stalks and saute them, stirring often, for five minute. Preheat the oven to 275 degrees.
- Put the sauteed stalks into a bowl and add the currants, pine nuts, parboiled rice, chopped onion and salt and pepper to taste. Form the stuffing into little balls, about a tablespoon of stuffing each, and rap each ball neatly in a Swiss chard leaf.
- Arrange the balls tightly in a baking dish, smooth side up. Sprinkle with the remaining three tablespoons of oil, add about one-fourth-inch water and bake about 35 minutes. Serve hot in the baking dish.
Dining and Cooking