In honor of National Nutrition Month (March), Chef Frank Caputo of Cancer Treatment Centers of America at Western Regional Medical Center and Hope Springs Organic Farm will provide a fresh, nutrition-packed recipe every week of the month. Today, check out this veggie- and grain-packed dish.
Stuffed Swiss Chard with Grains and Vegetables
Yields 8 servings
Portion: 1 role
1/2 cup cooked quinoa
1/2 cup white rice (steamed using vegetable stock)
7 oz. Swiss chard
1 tbsp. extra virgin olive oil
1 tsp. fresh, peeled, minced garlic
3 oz. fresh, diced celery
3 oz. fresh, diced red onion
3 oz. fresh, diced red pepper
3 oz. fresh, diced green pepper
3 oz. fresh, diced yellow pepper
3 oz. fresh, straight neck yellow squash (diced)
3 oz. fresh, zucchini (diced)
7 oz. regular, raw tofu
2 tbsp. chopped herbs
8 oz. marinara sauce
Preheat oven to 350 degrees.
Prepare rice and quinoa per instructions, reserve.
Steam chard until soft, drain and reserve.
Heat oil in pan over medium heat. Combine garlic, celery, onion, peppers, squash and zucchini. Sauté until tender.
Once vegetables are tender, crumble tofu in pan and cook until tofu is heated through.
Remove from heat and reserve.
Create filling by mixing vegetable/tofu mix with rice, quinoa, herbs and salt and pepper mix.
Stuff Swiss chard with mixture (approximately ¾ cup each); roll.
Line baking dish with 4 oz. marinara sauce. Place stuffed rolls in sauce and pour remaining 4 oz. over top. Cook until rolls and sauce are thoroughly heated.