Swiss Charred by Greek Dolmades
Delight your taste buds with these 'Swiss Charred by Greek Dolmades,' a Mediterranean-inspired twist on the classic stuffed grape leaves. Tender Swiss chard leaves wrap around a fragrant filling of herb-infused short-grain rice, brightened with fresh dill, parsley, mint, and a zest of lemon. Slow-cooked in a citrusy vegetable broth, these flavorful rolls are as nourishing as they are elegant. Perfect as a light main dish or appetizer, these dolmades are naturally vegan and packed with vibrant textures and aromas. Whether served warm or at room temperature, they’re a show-stopping addition to any table that brings a touch of Greece to your kitchen.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 10 large leaves Swiss chard leaves
- 200 grams Short-grain rice
- 1 medium, finely chopped Yellow onion
- 60 ml Olive oil
- 2 tablespoons, chopped Fresh dill
- 3 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh mint
- 1 teaspoon Lemon zest
- 3 tablespoons Lemon juice
- 2 minced Garlic cloves
- 250 ml Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the Swiss chard leaves by carefully cutting away the thick part of the stem at the base of each leaf. Blanch the leaves in boiling water for 30 seconds, then transfer them immediately to an ice bath. Drain and set aside.
Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.
In a skillet over medium heat, heat 2 tablespoons of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the rinsed rice, fresh dill, parsley, mint, lemon zest, salt, and black pepper. Mix well to combine, then add 100 ml of vegetable broth. Cook the mixture over medium heat until the liquid is absorbed, about 10 minutes. Remove from heat and let it cool slightly.
Lay a blanched Swiss chard leaf flat on a clean surface, with the glossy side down. Place about 1-2 tablespoons of the rice filling near the base of the leaf. Fold in the sides and roll it up tightly like a burrito. Repeat with all leaves and filling.
Arrange the stuffed Swiss chard rolls seam-side down in a wide, deep pot or pan. Pack them snugly in a single layer.
Drizzle the remaining olive oil and lemon juice over the rolls. Add the rest of the vegetable broth (about 150 ml) to the pot. Place a heatproof plate on top of the rolls to prevent them from unraveling during cooking.
Cover the pot with a lid and cook over low heat for 25-30 minutes, until the rice is fully cooked and the flavors have melded together.
Let the dolmades cool slightly before serving. Enjoy them warm or at room temperature as an appetizer or light main dish!
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
