Swiss Chard, Lentil and Rice Dolmades with Tomato Dill Sauce
In saucepan, heat oil over medium heat; cook onion and garlic, stirring often, until softened, about 8 minutes. Stir in wine, salt, pepper and allspice; let simmer for 1 minute. Stir in tomatoes, breaking up with a spoon; bring to boil. Reduce heat and simmer for 5 minutes. Let cool slightly; in batches, purée in blender, along with dill, until smooth; spread 1 cup (250 mL) in greased 13- x 9-inch (3 L) glass baking dish.
In separate saucepan, heat oil over medium heat; cook onion and carrot until softened, about 8 minutes. Add rice, salt, pepper, coriander, fennel seeds and cinnamon; cook, stirring often, for 1 minute. Add broth; bring to boil. Reduce heat, cover and simmer until no liquid remains, about 20 minutes. Remove from heat; let stand, covered, for 10 minutes. Stir in lentils, olives, apricots and egg.
In large pot of boiling salted water, blanch Swiss chard leaves for 30 seconds, or just until wilted. Drain and pat dry.
For each roll, spoon 1/3 cup (75 mL) filling in centre of leaf. Fold in sides, roll up and arrange snuggly, seam side down and in single layer, in prepared dish. Pour remaining sauce over rolls.
Cover and bake in preheated 400°F (200°C) oven until bubbling, about 30 minutes.
Source: USA Rice
Tomato Dill Sauce: 2 tbsp olive oil 30 mL 1 onion, chopped 1 2 cloves garlic, minced 2 1/2 cup dry white wine (or vegetable broth) 125 mL 1/4 tsp each salt and freshly ground pepper 1 mL pinch ground allspice pinch 1 can (28 oz/796 mL) whole tomatoes 1 can 1/4 cup chopped fresh dill 60 mL
Dolmades: 1 tbsp olive oil 15 mL 1 onion, diced 1 1 carrot, finely diced 1 1 cup U.S. long grain white rice 250 mL 1/4 tsp each salt, freshly ground pepper, coriander, fennel seeds and cinnamon 1 mL 1 3/4 cups vegetable broth 425 mL 1 cup cooked Puy or brown lentils 250 mL 1/2 cup chopped pitted black olives 125 mL 1/2 cup chopped dried apricots 125 mL 1 egg, beaten 1 20 large Swiss chard leaves, stems and tough inner ribs removed 20
PER SERVING (2 dolmades with sauce): 264 calories, 6 g fat, 1 g saturated fat, 19 mg cholesterol, 568 mg sodium, 42 g carbohydrates, 6 g fibre, 11 g protein. % RDI: 10% calcium, 34% iron, 40% vitamin A, 74% vitamin C.
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP