Stuffed Chard Leaves With Saffron Volcano Rice
Rice grown in Volcanic soil on the Island of Java is fluffy and doesn't clump together like most other rices. Wrapped in rainbow chard leaves and sauced with a charred onion saffron broth, the flavorful rice makes a filling vegetarian dinner.
Written By Megan Fawn Schlow | Mar 17, 2021
Ingredients
Stuffed Chard Leaves With Saffron Volcano Rice
For the Wraps:
- large rainbow chard leaves, 12-14,, stems removed and reserved for the filling,
- volcano rice, 1, cup,,west-java-volcano-rice
- water, 1 ¾,cups,,
- olive oil, 1, tablespoon,,omed-olive-oil
- garlic clove, 1, large,chopped,
- mixed herbs like parsley chives tarragon dill or basil, 4, tablespoons, chopped,
- shelled roasted pistachios, ½, cup,,sicilian-style-turkish-pistacios
- jarred harissa, 1, tablespoon, or to taste,zwita-spicy-harissa-9oz
- salt and pepper,, to taste,
- medium onions, 2,,sliced into ½ inch slices,
For the Broth:
- saffron bouillon cubes, 1 ½,,,bauer-organic-saffron-stock-cubes-2-oz
- water, 3, cups,,
- saffron threads, ½, teaspoon,,burlap-barrel-herati-saffron
- Bring a large pot of water to a boil. Fill a large bowl with lots of ice and water, this will be the ice bath to shock the chard leaves.
- When the water boils add a big pinch of salt. Drop a few leaves at a time to the pot and cook for 1 minute. Gently remove the leaves and place in the ice water bath. Repeat until all the leaves are blanched and chilling in the water. Once cooled, transfer the the leaves to a paper towel lined baking sheet, set aside and make the filling.
- Rinse the rice until the water runs clear. To a medium pot over medium heat, add the rice and 1 ¾ cups of water. Bring the rice to a boil then reduce heat to low, cover, and cook for 25 minutes. Let the rice stand covered off the heat for 10 minutes.
- Add the olive oil and garlic to a warm skillet, cook for 30 seconds.
- Chop the reserved chard stems and add them to the pan, continue cooking for 2-3 minutes. Add this mixture to the rice along with the chopped herbs, pistachio, harissa, salt and pepper. Mix to combine and set aside allowing the flavors to meld.
- In a separate pot over medium low heat, simmer the saffron bouillon cubes, saffron threads and 3 cups of water.
- In a heavy, preferably cast iron, skillet add the sliced onions. Using a heavy weight or additional pan, press the onions until nicely charred, about 3-4 minutes per side.
- Place 1 of the chard leaves flat on a cutting board and add ½ cup of the rice filling to the lower part of the leaf. Folding in the sides of the leaf, continue to roll the leaf up tightly, as if forming a burrito. Continue with the rest of the leaves.
- Plate the dish in a shallow bowl, add a generous ½ cup of the saffron broth, a few of the charred onion slices, and 3 of the chard rolls.
