Recipe of the Week

ginger sticky rice chard rolls

Ginger Sticky Rice Chard RollsIris flourish

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 4 servings



cups water



t salt



cup medium grain white rice



T fresh ginger, peeled and finely diced



hot pepper (optional), finely diced (we used Hinkelhatz heirlooms)



large Swiss chard leaves


  1. 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.
  2. Place chard leaves flat in a steamer and steam slightly (about 1 minute). Set aside.
  3. Remove rice from heat; add ginger and hot pepper (leave the seeds for extra snap).
  4. 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.

©MaryJanesFarm · POB 8691, Moscow, ID 83843 · ·