Mushroom and Rice Stuffed Rainbow Chard with Tahini Sauce

Shopping List

  1. Crimini mushroom (8 oz)
    Rainbow chard (2 bunches)
    White or brown rice
    Green onion (1 bunch)
    Parsley (1 bunch)
    Mint (1 bunch)
    Vegetable stock
    Tahini
    Lemon (1 ct)
    Olive oil
    Cumin
    Salt and pepper

Ingredients

2 cups assorted mushrooms, chopped
8 leaves chard, stems removed
3 cups short grain white or brown rice, cooked
2 green onions, minced
½ cups parsley, chopped
½ cups mint, minced
2 cups vegetable stock
1 cup tahini
¼ cups lemon juice
¼ cups olive oil
2 tsp cumin
salt and pepper


 

Directions

1)Bring the vegetable stock to a boil over high heat. Toss in the Swiss chard leaves, a few at a time until wilted, about 30 seconds. Remove and set aside. Do the same with the rest of the leaves.

2)Heat a sauté pan over medium high heat. Add the olive oil and heat through. Toss in the shallots and sauté for 3 minutes. Add the mushrooms and sauté until soft, about 8-10 minutes. Mix in the rice, parsley and mint. Season the mixture with salt and pepper.

3)Lay the chard leave flat on a table or counter. Place some of the rice mushroom mixture down the center, lengthwise. Roll up tight, like a cigar, and place on a steamer tray. Steam, covered, over the top of the vegetable stock until the rice is heated through, about 15 minutes. Remove and cut into 2 inch long pieces.

4)Mix the tahini with the lemon juice and cumin. Season with salt and pepper and serve drizzled over the chard bundles.

Servings 4-6