Recipe: Stuffed Rainbow Chards

Image source: Contributed

Rainbow Chard Stuffed with Rice, Pine Nuts, Raisins and Dill

Makes 12 Rolls


• 6 large rainbow chard leaves

• 1 onion, diced

• 1 cinnamon stick

• pinch saffron

• 1 tsp cumin seeds

• 2tbs olive oil

• 1 cup basmati rice

• 375ml hot chicken stock

• 50gm pine nuts, toasted

• 50gm raisins, roughly chopped

• 2tbs fresh dill, chopped

• salt and pepper

• 50ml lemon juice

• 50ml olive oil


Strip the leaves gently from the stems of the chard and blanch in a large pot of boiling water for 30 seconds. Drain and run under cold water. Gently squeeze the leaves and spread out flat on a tray covered with paper towel to absorb any excess moisture.

Saute the onion, cumin, cinnamon and saffron in olive oil until the onion softens. Add the rice and cook over a low heat, stirring regularly for 5 minutes. Add the chicken stock, stir and cover with a tight-fitting lid. Reduce the heat to as low as possible and cook for 10 – 12 minutes. Stir in the pine nuts, raisins and dill and season the mixture with salt and pepper.

Take half a chard leaf, place 2 heaped tablespoons of mixture on the front edge of the leaf and roll up like a cigar. Pack into a lightly oiled tray and repeat with the rest of the leaves.

Sprinkle the lemon juice and olive oil over the rolls and cover with foil. Bake at 180°C for 25 – 30 minutes. Serve warm with yoghurt sauce and green salad.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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