Moroccan Swiss Chard Rolls

This week I decided to try my hand at making Moroccan cuisine. I've always loved Moroccan food because of the spices that give it a warm, comfort food feeling. I chose to use tofu, but if tofu's not your think you could substitute chicken for the tofu and I'm sure it'd be equally delicious if not more so.

Ingredients

5 Green Onions

2 Large Carrots

1/2 TSP Garlic

1/2 TSP Ginger

1/4 TSP Cumin

1/4 TSP Pepper

1/2 TSP Salt

Red Onion

Yellow Onion

1 8oz Package of Tofu

1 Cup of Gold Raisins

1 8oz Can of Coconut Milk

20 Chard Leaves

1 Can of Arrabiata Sauce

1 Cup of Wild Rice

2 Cups of Chicken Broth

2 Cloves of Minced Garlic

Instructions

1. Bring 2 cups of chicken broth and minced garlic to a boil and add in the wild rice. Cook for 30 minutes or until done.

2. Chop up green onions and carrots and sauté in pan with butter.

3. Add in garlic, ginger, cumin, pepper, and salt.

4. Add in diced yellow and red onions.

5. Cut tofu into cubes and add to the pan.

6. Add the cooked wild rice and golden raisins to the pan.

7. Add the coconut milk and stir everything together.

8. Cut each chard leaf in half and blanch by dipping it into boiling water.

9. Preheat the oven to 400°. Then pour half of the arrabiata sauce into a casserole dish.

10. Make each roll by placing a scoop of the filling on one side of the chard roll and then roll it up.

11. Place each of the roles into the sauce base and pour remaining sauce on top. Then bake at 400°for 30 minutes.

12. Serve by placing rolls on top of the excess filling mixture.

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