Let your garden do the meal planning for you! That’s usually my practice, but I’m currently between seasons. The early summer vegetables like squash, cucumbers, tomatoes, and green beans are just small plants, the cold plants have played out, and I’ve yet to plant my summer okra.
Nevertheless, the swisschard is on repeat performance and the mint and parsley are bursting out! Guess what’s on the menu. . . vegetarian stuffed swisschard rolls.
I use the same ingredients and proportions as tabouli for the filling, but substitute rice for burghul and add a can or two of drained garbanzo beans. In a large straight sided pot, I place a layer of thickly sliced potatoes and onions. On top, I pack snuggly in a circular fashion the swisschard roll ups. I add the olive oil and lemon juice to the cooking water just to cover the rolls, place a plate on top inside the pot to weigh down the rolls, bring to a boil, turn down the temperature, and simmer till the liquid is absorbed and the the rice is tender.
To prepare chard leaves, cut off the stems and save to use in your tahini sauce or saute with eggs. Delicious!
Thoroughly wash leaves. I wilt the greens by pouring boiling water over them in a dishpan or sink. Make sure they are completely submerged. Remove and drain flat on a towel. Place the perpared filling along the rib of the leaf, fold over, and roll into a cigar shape.
What is your garden telling you to cook for dinner?
1 minced onion
4 bunches finely chopped parsley
1 bunch finely chopped mint or 2 T dried mint
4 lemons juiced
4-5 diced Roma tomatoes
2 cans drained garbanzo beans
1/2 cup olive oil
salt and pepper to taste
2 tsp seven spice
2 cups raw rice
add enough liquid to olive oil and lemon juice to make 4 cups