Steps: |
| -Cook the rice. |
| -Preheat the oven to 375 degrees. |
| -Bring a 2-gal. stockpot, filled halfway with water, to a boil. |
| -Set up a medium bowl with ice water for an ice bath. |
| -Blanch the chard leaves in the water, 4 at a time, until they fold easily but not a minute longer. Slide them into the ice bath. |
| -Be careful not to rip the leaves. If you do, use smaller leaves to patch the ones with holes. |
| -Remove the chilled leaves from the ice water, and set aside while the vegetables are sauteed. |
| -Heat a saute pan to medium-high and add the oil. |
| -30 seconds later, add the onions and saute for 1 minute. Stir so they do not brown. |
| -Add the carrot, celery and reserved chard stems; saute until the carrots start to soften. |
| -Toast the pine nuts in a small saute pan for about 4 minutes on 375 degrees or until brown. When finished, add to a large bowl. |
| -Once the vegetables are ready, empty them into the large bowl. |
| -Wipe the saute pan clean of vegetables and return it to the heat. |
| -Add the butter to the pan. Once it melts, add the mushrooms. |
| -Saute the mushrooms for about 5 minutes until soft. |
| -Add the wine, tomatoes, red chile flakes and stock. Reduce the heat to the lowest setting while stuffing the chard. |
| -Once your stuffing is cool to the touch, mix in the rice, pine nuts, parsley, eggs and salt and pepper. |
| -Place your leaf on cutting board and place about 1/4 cup of mixture in the middle. Fold the sides over the mix and then roll up. |
| -Set the chard rolls in a 9 x 13-inch pan and pour the mushroom sauce over it. |
| -Cover with parchment and foil and bake for 30 minutes at 375 degrees. |
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