Swiss Chard Dolmas
We have plenty of swiss chard coming from the farm! Gabe recently made a trip to the southeast of the Balkan Peninsula where grape leaf dolmas were present on every dinner table. Inspired by his meals there he decided to recreate dolmas using ingredients from Willowsford Farm. The result is swiss chard dolmas filled with farm fresh herbs and at home pantry staples!
Ingredients
- 1 bunch Chard
- 1 cups long grain rice dried
- 1 large onion or shallot small diced
- 1/2 cup pine nuts chopped
- 1.5 cup water
- 1/4 cup parsley chopped
- 2 Tbs mint chopped
- 2 Tbs dill chopped
- 2 lemons juiced
- 1 tsp lemon zest grated
- 1/2 cup EVOO
- 1/4 cup small dried fruit of choice (apricots, raisins, etc.) chopped
- to taste Kosher salt
- to taste freshly cracked black pepper
Instructions
- To make the filling, coat a large sauté pan with 1/4 cup of oil and place over medium heat. Add the onion, lemon zest, and stir until soft, about 10 minutes. Add the pine nuts, dried fruit, and rice, sauté for 2 minutes, stirring to coat. Pour in just 1/2 cup of water and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the mint, parsley, and dill' season with salt and pepper. Allow to cool.
- Bring a pot of water to a simmer. Blanch the swiss chard leaves in the hot water until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels. Cut the leaf down the middle and then into quarters.
- To assemble the dolmas, lay a chard leaf on a cutting board, under-side down. Put 1-2 tablespoons of the rice filling near the end of the leaf closest to you. Fold the end closest to you over the filling, then fold both sides towards the middle, and roll up into a burrito. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining leaves and filling.
- Place the dolmas in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of water, olive oil, and lemon juice over the dolmas (the liquid should reach halfway up the rolls), add more water if necessary. Cover the pan and simmer lover low heat for 20-30 minutes, until the dolmas are tender when pierced with a fork. Can be served warm, room temp, or cold.