Swiss Chard Stuffed with Saffron Rice, Raisins, and Walnuts

Name: Swiss Chard Stuffed with Saffron Rice, Raisins, and Walnuts
Yield: 6 servings as an appetizer
Cuisine: Spanish
Ingredients: 4 tablespoons olive oil; ¾ cup minced onions; ⅔ cup long-grain white rice; Scant cup water, plus 2 tablespoons; ¼ teaspoon cinnamon; Big pinch saffron threads; 2 pounds Swiss chard with large leaves, cleaned (see Preparation); ¼ cup golden raisins; ¼ cup coarsely chopped walnuts; Salt and pepper to taste; Salt and pepper to taste; Salt and pepper to taste; 2 tablespoons lemon juice; Lemon wedges for garnish

Preparation info

6
servings as an appetizer

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For an unusual appetizer, offer Swiss chard leaves stuffed with spicy-sweet rice, raisins, and nuts, a combination of Arabic origin that appears in various forms in the cuisines of Nice, Spain, and Italy. Or enjoy the packets as a light lunch.

Ingredients

4 tablespoons olive oil
¾ cup minced onions
⅔ cup

Europe
France
Switzerland
Italy
Spain
Nice
Sicula
Lunch
Starter
Spicy
October
September
Spring
Mediterranean
Vegan
Sicily
August
July
June
Gluten-free

Method

Heat 2 tablespoons oil in small pan; stir in onions, and cook over low heat until softened. Add rice; stir until opaque. Add scant cup water, salt, and cinnamon; bring to a rolling boil. Turn to lowest heat, stir in saffron, cover, and cook 20 minutes. Remove from heat; keep