SwissChard Rolls

Fully loaded SwissChard Rolls, yes please! These swiss chard rolls are bursting with brown basmati rice – seasoned by some of my favourites…sweet onion, cumin, turmeric, and sea salt. They were baked with lemon slices and topped off with a cream sauce. The swiss chard not only adds an awesome earthy flavour, but it also keeps those lemon slices snugged right into the rice. Baked lemon is da’ bomb – it just melts in your mouth. I MUST also give a shoutout to the browned butter brussels and walnuts making up the base of this tasty dish. These are leftovers I definitely get excited for.

If you want to skip the swiss chard and just make the rice + cream sauce, you’re looking at a deliciously simple meal that can be prepared by the time the rice is cooked – about 40mins for brown basmati rice, which I highly recommend for this dish.

This recipe asks for the coconut milk solids only – see recipe below. Keep the liquid portion of the canned coconut milk as it goes perfectly in smoothies and/or baking recipes, like these SUPER yummy Triple Chocolate Coconut Cookies. Just store the coconut liquid in an airtight container in the fridge. Best when used within 7days, but may also last longer if stored properly.

SwissChard Rolls
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Beautiful swiss chard wrapped around fresh lemon slices, brown basmati rice seasoned with onion, cumin, turmeric, and sea salt, and then covered in a creamy lightly dill flavoured sauce – this is a meal that is filling, flavourful, and comforting. 

Course: main course, lunch, dinner
Cuisine: *plant based + gluten free
Keyword: swiss chard, rolls, basmati rice, cream sauce, lemons
Servings: 4 rolls
Author: thecrimsonsink
Ingredients
Seasoned Rice *Filling
  • 1 cup dry brown basmati rice
  • 1&3/4 cups water or as package instruction to prepare rice
  • 1/2 tsp sea salt
  • 1 tbsp plant based butter
  • 1/2 cup sweet onion, finely chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1-2 whole lemons – peeled, seeded, & thinly sliced
Cream Sauce
  • 1 400 ml can organic coconut milk – full fat *solid portion only
  • 1 cup unsweetened organic almond milk
  • 1/4 cup fresh dill
  • 2 tbsp fresh lemon juice
  • 1 tbsp organic corn starch
  • 1 tsp sea salt
  • 1/8 tsp white pepper
  • 1/2 tsp marjoram leaves
SwissChard
  • 4 large swiss chard leaves
Instructions
Seasoned Rice *Filling
  1. Over med. heat, add the water and rice to a pot as per package cooking instructions. Next, add the butter, onion, cumin, and turmeric. Bring to a boil. Add the sea salt and gently stir. Place the lid on and turn the heat to low, or to a gently simmer.

  2. Simmer for about 40mins, or until the water has been absorbed by the rice – do not stir during this time. Remove from heat, and allow the rice to rest 3-5mins. Remove the lid and fold in the cooked onion resting on top of the rice.
  3. *While the rice is simmering, prepare the cream sauce and swiss chard.
  4. Allow the rice to cool. Set aside until ready to use.

Cream Sauce
  1. *See notes below re: canned coconut milk.

  2. Add to a high speed blender the coconut milk solids, almond milk, fresh dill, lemon juice, corn starch, sea salt, and pepper. Blend on high until everything is combined – about 30sec to 1min. *Don’t over blend.
  3. Pour the coconut milk mixture into a sauce pan and heat over med./low. Add the marjoram leaves and stir. Bring to a gentle boil, and continue stirring as the sauce thickens.
  4. Once the sauce has thickened, remove from heat. The sauce will continue thickening as it cools.

SwissChard
  1. *Look for swiss chard that has little to no tears in the leaves and is large in size. If you’re able, grab a could extra leaves just incase you run into a tear. You could also fill each one less and have more rolls that way too.

  2. To prepare the swiss chard, trim the stalks off to the base of the leaves. You can keep and use the stalks in soup or a stir fry.

  3. Gently clean and dry the leaves.
  4. Heat a large skillet with water until boiling, and then remove from heat. Fully submerge, one-by-one, each swiss chard leaf into the water for about 45sec to 1min. Carefully remove the leaf, dip it in an awaiting ice bath, and then place it onto a towel to dry – you want the leaf soft enough to roll, but not so soft that it tears.

  5. Once dry, they’re ready to roll.
  6. Preheat the oven to 300*F.
  7. I found that the most flexible side for rolling is the interior side of the leaf – the concave side of the stem. Test it out by rolling prior to filling to see which way feels best to you.

  8. Once you’ve decided on a side, lay the leaf flat onto the parchment paper. Place two lemon slices about 1inch up from the base of the leaf – overlapping the slices if needed.
  9. Add a scoop (it was about 1/3cup for me) of the cooked seasoned rice on top of the lemon slices. Using your fingers to hold the rice in place, use your other fingers to gently tuck and roll the swiss chard leaf. Be sure to tuck in the sides as you roll. Repeat until all the swiss chard has been rolled.

  10. Prepare a 4.5×8.5inch loaf pan by adding about a 1/2cup of the cream sauce to the base of the pan. Place the rolled swiss chard into the pan, spacing them close together – this will help keep things rolled up.

  11. Once all the swiss chard rolls have been added to the pan, cover with the remaining sauce. Place in the oven and cook for about 15-20mins – you just want everything to heat up together, not overcook.
  12. Remove from the oven. Allow it to rest for a few minutes before serving – the sauce will thicken as it cools. 

  13. Store any leftovers in the fridge. Best when eaten within 2-3days.
Recipe Notes

~ Separate the coconut milk solid from the liquid in the can – you’ll only be adding the solid to this recipe. It’s easiest to do this by storing the can in the fridge upside-down for 15mins and then opening the can. Store the liquid in an airtight container in the fridge and use in either another recipe or in smoothies.

Browned Butter Brussel Sprouts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A simple side that adds light buttery flavour, texture, and protein to a dish. Perfect for winter weather and complimenting meals that have a cream sauce. 

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: brussel sprouts, browned butter, walnuts
Servings: 4
Author: thecrimsonsink
Ingredients
  • 2 cups whole brussel sprouts, thinly sliced *see notes
  • 1/2 cup raw walnuts, roughly chopped
  • 1 tbsp plant based butter – more if needed
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
Instructions
  1. In a skillet over med. heat, add the butter. Once melted, toss in the prepared brussel sprouts. Fold to coat evenly in the melted butter. Sprinkle over the sea salt and pepper. Fold again.

  2. Add the walnuts and stir. Stirring frequently, cook for 6-8mins, or until the brussel slices are tender and begin browning.

  3. Remove from heat and serve warm.

Recipe Notes

~ When prepping the brussel sprouts, peel off the first outer layer of the sprout and trim the stem. Discard any that are moldy or have bugs. 

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