Zutaten für Stuffed Chard Brenda Pulvermacher Quadra Island
- Chard Leaves
- Cooked Brown Rice
- 1 medium onion, chopped
- 2 tablespoons olive oil
- Cottage Cheese
- 1/2 cup crumbled feta cheese
- Egg
- 1/4 cup chopped fresh parsley
- Roasted Sunflower Seeds
- Dried Dill
- Salt
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Zubereitung von Stuffed Chard Brenda Pulvermacher Quadra Island
- Sauté 1 medium onion, chopped, in 2 tablespoons olive oil until softened. Add 1 cup cooked quinoa, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh dill, 1 tablespoon lemon zest, 1 teaspoon lemon juice, salt and pepper to taste. Mix well.
- Remove the stems from 1 pound of chard leaves. Wash thoroughly.
- Place approximately 2 tablespoons of the filling onto the underside of each chard leaf.
- Roll up each leaf tightly, tucking in the sides to create a neat packet.
- Arrange the stuffed chard rolls seam-side down in a greased 9x13 inch casserole dish.
- Cover the dish and bake for 30 minutes at 350°F (175°C).
- Remove the cover and sprinkle generously with grated Parmesan cheese. Bake for an additional 15 minutes, or until the chard is tender and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
21g
Fat
45g
Carbs
15g
