Yields2 Servings
 4 cups cooked wild rice or white rice pilaf
 2 eggs
 2 fresh garlic cloves, finely chopped
 ¼ teaspoon fresh cracked pepper
 ¼ teaspoon salt
 2 tablespoons fresh parsley, chopped
 2 cups turkey or chicken, cooked and shredded or queso fresco (optional)
 2-3 bunches Swiss chard, trimmed to the leaf
1

1.Wash hands with soap and warm water. Wash produce thoroughly and chop as directed.

2

2.Cook rice pilaf as directed on package and set aside to cool.

3

3.In a medium bowl, whisk together eggs, garlic, pepper, salt, and parsley. Stir in cooled rice pilaf and cooked turkey or chicken.

4

4.Set filling aside. Bring a large pot of salted water to a boil. Place a large bowl of ice water next to boiling water. Place a paper towel-lined baking sheet on counter close to the ice water.

5

5.Rinse chard well to remove any grit. Grab 2-3 chard leaves at a time by the stems. Holding stems, dunk leaves into boiling water and swish lightly for 1 minute. Remove from water and dunk leaves into ice water. Drain slightly then transfer to a paper towel lined baking sheet. Repeat with all of the chard leaves.

6

6.Arrange 1 leaf on a work surface, smooth side down. Cut off stem. If leaf is very large, cut in half.

7

7.Place 3 to 4 tablespoons on the leaf, then roll up like a burrito starting with the large end of the leaf. Repeat process with remaining leaves and filling.

8

8.Place rolls seam side down in a steamer basket inside of a large pot with one inch of water at the bottom. Bring water to a boil and steam the rolls for 6 to 8 minutes, until the internal temperature of the rolls reaches 160°F (measure with a food thermometer).

9

9.Transfer to plates and serve warm or cold.

Ingredients

 4 cups cooked wild rice or white rice pilaf
 2 eggs
 2 fresh garlic cloves, finely chopped
 ¼ teaspoon fresh cracked pepper
 ¼ teaspoon salt
 2 tablespoons fresh parsley, chopped
 2 cups turkey or chicken, cooked and shredded or queso fresco (optional)
 2-3 bunches Swiss chard, trimmed to the leaf

Directions

1

1.Wash hands with soap and warm water. Wash produce thoroughly and chop as directed.

2

2.Cook rice pilaf as directed on package and set aside to cool.

3

3.In a medium bowl, whisk together eggs, garlic, pepper, salt, and parsley. Stir in cooled rice pilaf and cooked turkey or chicken.

4

4.Set filling aside. Bring a large pot of salted water to a boil. Place a large bowl of ice water next to boiling water. Place a paper towel-lined baking sheet on counter close to the ice water.

5

5.Rinse chard well to remove any grit. Grab 2-3 chard leaves at a time by the stems. Holding stems, dunk leaves into boiling water and swish lightly for 1 minute. Remove from water and dunk leaves into ice water. Drain slightly then transfer to a paper towel lined baking sheet. Repeat with all of the chard leaves.

6

6.Arrange 1 leaf on a work surface, smooth side down. Cut off stem. If leaf is very large, cut in half.

7

7.Place 3 to 4 tablespoons on the leaf, then roll up like a burrito starting with the large end of the leaf. Repeat process with remaining leaves and filling.

8

8.Place rolls seam side down in a steamer basket inside of a large pot with one inch of water at the bottom. Bring water to a boil and steam the rolls for 6 to 8 minutes, until the internal temperature of the rolls reaches 160°F (measure with a food thermometer).

9

9.Transfer to plates and serve warm or cold.

Notes

Rice Pilaf Stuffed Chard Rolls