A blog by ordinary people about living an extraordinary life

Swiss chard rollups, v2.0

A while back I posted about a recipe for swiss chard rollups that Meg and I made with some Swiss chard we got at the Wakefield Farmers Market.  Well, as luck would have it, we got a lot more chard in our late fall shares and used it in a few recipes.  Then, a couple of weeks ago, Meg saw another recipe for a Swiss chard rollup, once again from Giada DeLaurentiis.  This recipe not only uses chard, but also tofu.  It was a pretty easy recipe to prepare, with plenty of leftovers for us (we made about 4 servings, but there was also leftover filling so you could probably get 6 servings out of the recipe).  I also used rainbow chard because there was no Swiss chard at the store.


  • 2 carrots, sliced into half moons, about 3.5 ounces
  • 1 onion, chopped, about 5 ounces
  • 1 tablespoon of extra virgin olive oil
  • 4 scallions, about 0.7 ounces
  • ginger, about 1/4″ chopped
  • 1 teaspoon of cumin (I used a bit more because I really like the flavor of cumin)
  • 2 teaspoons of yellow curry powder
  • 1/4 cup of golden raisins
  • 6 ounces of extra firm tofu, diced
  • 1/2 cup of coconut milk
  • 2/3 cup of brown rice
  • 1/3 cup of wild rice
  • rainbow chard leaves, ribs removed and cut in half
  • 1/2 cup of spicy tomato sauce

Cook the rice as indicated on the package.  I started the brown rice first since it requires longer than the wild rice, then I added in the wild rice.  Set aside once cooked.

In a sautepan over medium heat, warm the oil and then saute the carrots and onions for about 10 minutes, until soft.  Season with salt and pepper.  Add the scallions, ginger, cumin and curry powder.  Cook for about 5 minutes.

Add the golden raisins and tofu.  Cook for 5 minutes to warm through.  Stir in the coconut milk and bring to a low simmer.  Stir in the rice mixture to combine.


In a large pot bring water to a low simmer.  Add in the chard leaves a few at a time and cook for about a minute to make them more easy to use as wraps.

OK, once everything is prepped you are ready to prepare the wraps.

Preheat the oven to 400F.

Pour 1/4 cup of tomato sauce into the bottom of a baking dish.

Take a chard leaf and add a spoonful of the rice and tofu filling.  Roll up the wrap and place in the dish.


Repeat until the dish is covered.  I actually made 2 layers.  Top the rolls with the remaining sauce.  Bake for 30 minutes.


This recipe was a great way to use a dark leafy green as well as brown rice.  It is another way to use tofu and curry, 2 ingredients that may not be staples in your pantry.  You can incorporate additional vegetables into these wraps as well.  And as I said, they are great as leftovers.


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This entry was posted on January 14, 2013 by in Peter Waterman's posts, Recipes and tagged , , , , , , , .
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