Filling:
2 cups Chicken broth
1 cup rice
Boil until waters is gone but don’t cook completely. While rice is cooking:
Fry 3/4 lbs ground beef
1 medium onion cut up fine
2 cloves garlic chopped up fine
Add rice to meat when done… add 1/4 can of diced tomatoes, 1/4 tsp Cheyenne pepper and 1 tablespoon basil
Take 12-15 large chard leaves, cut off the bottom of the stalk.
Place in a sieve and pour boiling water from kettle over chard to blanch it. Take mixture off of heat and add tablespoons of Parmesan Cheese. Lay a leave of Chard out and fill using tooth picks to hold together. Place in pan.
Take the rest of the diced tomatoes and put in a frying pan with 1 cup of water and . . .
2 Tablespoons of sugar
1 tsp Basil
1/4 tsp of Cayenne pepper
1 clove chopped garlic.
Bring to a boil for a couple of minutes and then pour over the chard rolls.
Bake at 375 for 35 minutes. At 25 minutes sprinkle with parmesan cheese.

Enjoy!
Moonstruck Farms

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