Real African Dishes: [MC-AllEthnic-Recipes] Swiss Chard Stuffed with Goat Cheese and Rice - Italian - 7 pts plus; 21g Carbohydrate; 2g Dietary Fiber;

Wednesday, July 31, 2013

[MC-AllEthnic-Recipes] Swiss Chard Stuffed with Goat Cheese and Rice - Italian - 7 pts plus; 21g Carbohydrate; 2g Dietary Fiber;

* Exported from MasterCook *

Swiss Chard Stuffed with Goat Cheese and Rice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 red swiss chard leaves -- (choose smallish leaves around 10-inch long)
2 cups water
Salt to taste
1 1/2 tablespoons ghee -- divided, or regular butter
1 1/2 tablespoons olive oil -- divided
1 small yellow onion -- chopped
1 clove garlic -- finely chopped
2/3 cup brown and wild rice mix -- prepared according to package directions, cooled
1/4 cup pine nuts
1/3 cup raisins
8 ounces soft goat cheese
Pepper -- to taste

In a saucepan or skillet large enough to submerge chard without folding,
bring water and salt to a boil. Blanch leaves, one at a time for about 20
to 30 seconds, just to soften. They should remain bright green with limp
stems. Drain in a single layer on a paper towel-covered cookie sheet. Set
aside.

Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the
ghee; set aside.

Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the 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.

In a separate small heavy skillet, heat remaining 1/2 tablespoon of the
ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring
constantly, until golden brown. Add to rice mixture along with raisins and
goat cheese. Season with salt and pepper.

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

Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely
with foil. Bake about 15 minutes, until heated through.

Serves 8

These stuffed leaves look like red ribbon-wrapped gifts and are delicious
served hot or cold. Brown and wild rice combines with onion, garlic, pine
nuts, raisins and goat cheese for the sweet and savory filling. Ghee,
clarified butter, adds a subtle nutty flavor. If serving hot, garnish with
lemon or additional olive oil. If cold, go with yogurt, sour cream,
cucumber or dill sauce.

Per serving (2 packets/201g-wt.): 240 calories (130 from fat), 14g total
fat, 6g saturated fat, 9g protein, 21g total carbohydrate (3g dietary
fiber, 6g sugar), 20mg cholesterol, 600mg sodium

Cuisine:
"Italian"
Source:
"Whole Foods Market"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"16 stuffed rolls"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 239 Calories; 14g Fat (50.1%
calories from fat); 10g Protein; 21g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 290mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1/2 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 905229 0 0 0 0 0 0 2155 0 0 0 0