Ginger Sticky Rice Chard Rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 4 servings
Ingredients
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2½
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cups water
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1
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t salt
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1
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cup medium grain white rice
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2
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T fresh ginger, peeled and finely diced
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1
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hot pepper (optional), finely diced (we used Hinkelhatz heirlooms)
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6–8
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large Swiss chard leaves
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Directions
- Place water in a medium saucepan over medium-high heat; bring to boil. Add salt and rice and stir well.
Stir again when water returns to a boil, scraping up any rice that sticks to the bottom of the pan.
Reduce heat to simmer and cover, leaving a slight opening to prevent the rice from boiling over; cook 20 minutes.
- Place chard leaves flat in a steamer and steam slightly (about 1 minute). Set aside.
- Remove rice from heat; add ginger and hot pepper (leave the seeds for extra snap).
- Place one chard leaf on a cutting board, remove any large pieces of stem that will not roll well, and trim where needed.
Spread a small amount of rice on top of leaf, leaving about 1" on both ends clear (add thinly sliced vegetables, if desired).
Roll tightly; slice into 1" rounds. Repeat with remaining chard leaves. Serve with soy sauce.
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