16 oz. button or cremini mushrooms, cleaned and chopped fine
1/2 c uncooked quinoa
1 tsp. salt
1 tsp. roasted granulated garlic
1 tsp. Woody Creek BBQ Seasoning
1 c vegetable broth
6 large leaves chard, cleaned and woody stems removed
1 (15 oz. ) can tomato sauce
2 tsp. vinegar
2 tsp. smoked sweet paprika
1 T maple syrup
1 tsp. pepper
Instructions
In large rimmed saute pan or dutch oven, heat
olive oil, mushrooms, onion, spinach and salt
over medium high heat until tender and liquid has
been released (about 5 min.). Add roasted
granulated garlic, Woody Creek seasoning, quinoa
and vegetable broth. Cover pan and cook over
medium heat until quinoa is tender and has
absorbed liquid (about 10 min.).
Place chard leaves on a baking sheet or large
platter and using slotted spoon, fill each leaf
with about 1/2 c quinoa mixture drained of
liquid. Roll up each chard leaf as you would a
burrito, folding edges inward to seal mixture
inside each roll.
Add tomato sauce to any remaining filling mixture
left in pan. Add vinegar, maple syrup, smoked sweet
paprika and pepper. Stir well to combine. Layer
rolls on top of sauce mixture in single layer and
spoon additional sauce from pan over tops of rolls.
Cover pan and cook over medium heat about 20 - 25
minutes. Uncover and cook 5 minutes more until
sauce has thickened.
Serve rolls over base of sauce. Enjoy!
Serving
Suggestions
Serve with Chasewater Syrah
Originally Submitted
1/3/2016
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