Swiss Chard Dolmas with Tomato Sauce

By The Canadian Living Test Kitchen

44 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	266266 cal
pro	8 g8g pro
total fat	11 g11g total fat
sat. fat	3 g3g sat. fat
carb	35 g35g carb
fibre	4 g4g fibre
chol	32 mg32mg chol
sodium	640 mg640mg sodium
% RDI:	-
calcium	1212 calcium
iron	2525 iron
vit A	1818 vit A
vit C	3838 vit C
folate	3030 folate

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From the Arabic word for “something stuffed,” dolmas make a deliciously satisfying vegetarian meal. Choose Swiss chard with white stems, which usually mean thick leaves. Look for Puy lentils in specialty food stores.

Ingredients

1/3 cup Puy or green lentils 1/3 1/3cup cupPuy or green lentils
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 onion , finely diced1 1oniononions, finely diced
1 cup basmati rice 1 1cup cupbasmati rice
2 tbsp dried currants 2 2tbsp tbspdried currants
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
1/2 tsp dried mint 1/2 1/2tsp tspdried mint
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch cinnamon 1 1pinch pinchcinnamon
1 pinch allspice 1 1pinch pinchallspice
1/2 cup crumbled feta cheese 1/2 1/2cup cupcrumbled feta cheese
2 tbsp toasted pine nuts 2 2tbsp tbsptoasted pine nutpine nuts
1 egg , beaten1 1eggeggs, beaten
1 bunch Swiss chard 1 1bunch Swiss chard
Tomato Sauce:
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 onion , diced1 1oniononions, diced
3 cloves garlic , minced3 3cloves garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp allspice 1/4 1/4tsp tspallspice
1 pinch granulated sugar 1 1pinch pinchgranulated sugar
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
1 can (28 oz/796 mL) whole tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)whole tomatoes

Preparation

Tomato Sauce: In saucepan, heat oil over medium-low heat; cook onion, stirring often, until golden, 20 minutes.

Add garlic, salt, pepper, allspice, sugar and cayenne; cook, stirring, for 3 minutes. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Puree in blender until smooth.

In saucepan of boiling salted water, cook lentils until tender, about 20 minutes. Drain and set aside.

Meanwhile, in separate saucepan, heat oil over medium-high heat; cook onion until golden, 5 minutes. Add rice, currants, dill, mint, salt, pepper, cinnamon and allspice; cook, stirring often, for 3 minutes. Add 1-3/4 cups (425 mL) water; bring to boil. Reduce heat, cover and simmer until no liquid remains, about 12 minutes. Turn off heat; let stand, covered and on burner, for 10 minutes. Stir in lentils, feta cheese, pine nuts and egg.

Trim ends from Swiss chard stems; trim off whole stem if thick and tough. In large pot of boiling salted water, blanch leaves for 1 minute. Drain and spread on clean towel; pat dry. Reserve 8 of the largest leaves; chop remaining leaves. Spread chopped leaves in lightly greased 13- x 9-inch (3 L) glass baking dish.

For each roll, place 1/2 cup (125 mL) rice mixture about 2 inches (5 cm) from stem end of leaf; roll up leaf, folding in sides. Place in baking dish. (Make-ahead: Cover and refrigerate for up to 2 days.)

Pour sauce over rolls. Cover and bake in 400°F (200°C) oven until steaming and bubbling, 25 to 30 minutes.

Source : Canadian Living Magazine: December 2008