Chard Rolls with Artichoke and Orange

Ingredients

• 2 bunches fresh chard leaves
• 2 artichoke hearts (diced small)
• 1 cup baldo rice (washed)Instead: bulgur
• 2 medium onions (chopped)
• 2 tablespoons currants
• 1 teaspoon allspice
• Half cup olive oil
• 1 cup freshly squeezed orange juice
• 1 cup hot water
• 1 teaspoon salt and granulated sugar

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Blanch the chard leaves in boiling water for 1 minute, transfer to cold water, and drain.

2. 2

   Sauté the onions in half of the olive oil in a wide pan until translucent.

3. 3

   Add washed rice, currants, allspice, salt, sugar, and diced artichoke hearts; sauté for 2 more minutes.

4. 4

   Remove thick veins from chard leaves, place filling in the center, and roll them up tightly.

5. 5

   Arrange the rolls snugly in a pot. Pour orange juice, hot water, and remaining olive oil over them.

6. 6

   Place a plate on top to keep them in place and simmer on low heat for about 40 minutes; rest at room temperature before serving.

Note. Since chard leaves are delicate, monitor blanching time closely to avoid tearing.