Swiss Chard Rolls Stuffed with Turkey & Rice

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 2 tsp Basil
  • 1 bunch Chard, green
  • 3 cloves Garlic
  • 2 tsp Oregano
  • 1 1/2 cups Yellow onion

• Refrigerated

  • 1 Flax egg replacement

• Condiments

  • 1 2/3 cups Tomato sauce, organic

• Pasta & Grains

  • 1 cup Brown or wild rice, cooked

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 1/2 tsp Black pepper, ground
  • 1/2 tsp Herbamare or sea salt

Found on healthyliferedesign.com

Description

Ingredients

• 1 bunch of green chard (10 leaves)
• 1 ½ cups yellow onion, minced (approximately 1 medium onion)
• 3-4 cloves of garlic
• 2 tbsp avocado oil
• 1 lb ground turkey
• 1 cup cooked brown or wild rice
• Flax egg replacement (2 tbsp ground flax mixed with 6 tbsp warm water)
• 1 2/3 cups of organic tomato sauce (398ml can or jar)
• 1 ½ tsp ground black pepper
• 2 tsp basil
• 2 tsp oregano
• ½ tsp Herbamare or sea salt

Directions

• Cook rice according to package instructions to yield 1 cup of cooked rice. Prepare the “flax egg replacement” by combining 2 tbsp of ground flax seeds with 6 tbsp of warm water. Set aside for 10 minutes to let it thicken. Prepare the green chard by using a paring knife to trim the central vein on each of the leaves (see photo above). Fully remove the stem that extends beyond the leaves. Soak the leaves in warm water for 20 minutes while preparing the rest of the ingredients, which will make the leaves easier to roll. In a small skillet, heat the avocado oil over medium heat and cook the garlic and onion for 2-3 minutes. While the onion and garlic is cooking, combine the ground turkey, rice and flax egg replacement in a medium sized bowl. Add the cooked garlic and onions, 1 tsp of oregano and basil, 1 tsp of pepper and ½ tsp of Herbamare. Add the additional 1 tsp of oregano and basil and ½ tsp of pepper to the tomato sauce. Remove the swiss chard leaves from the water and shake off the excess (leaves do not need to be fully dried). One at a time you will lay a leaf flat on the cutting board and add approximately 1/3 cup of the turkey/rice mixture to the base of the leaf. Roll the leaf while tucking the edges in to close the roll (see photos above). Spread ¼ cup of the tomato sauce over the bottom of a large baking dish. Place the swiss chard rolls side by side into the baking dish and cover with the rest of the tomato sauce. If you have leftover turkey/rice mixture this can be “sprinkled” in on top of the rolls prior to topping them with the tomato sauce. Cover with a lid or with tinfoil and bake at 375°F for 40 minutes. Remove the lid or foil and bake for an additional 10 minutes uncovered. Serve rolls on their own, on top of rice or quinoa, with a side salad or as a side to a larger meal.