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Czech stuffed chard rolls with ground beef and rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
45–60 Minutes
Stuffed cabbage rolls are a thing of beauty. Inspired by a Czech family favorite, we stuff tender chard leaves with ground meat, onions, and rice, then simmer them in a rich marinara.
In your bag
- ½ cup long-grain white rice
- 1 bunch organic chard or other leafy greens (about ½ pound)
- 1 organic yellow onion
- 2 organic celery ribs
- 1 or 2 cloves organic peeled fresh garlic
- Your choice of protein
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 egg
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
Nutrition per serving
Calories 570, Total Fat 24g (31% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 780mg (34% DV), Total Carb. 57g (21% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains:
Eggs
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and leave uncovered to cool. Meanwhile, prepare the chard.
2
Prep and cook the chard leaves
- Trim the thickest stems from the chard.
Bring a large sauce pot of generously salted water to a boil. Add the chard leaves and cook until just softened, 1 to 2 minutes. Drain and rinse under cold water. Lay out the leaves in a single layer on a cutting board. Do not clean the pot. While the water is heating and the chard is cooking, prepare the remaining vegetables.
3
Prep and cook the remaining vegetables
- Peel and finely chop the onion.
- Chop the celery into ¼-inch pieces.
- Finely chop, press, or grate the garlic.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons butter or oil (from your pantry) until hot but not smoking. Add the onion and celery, season with salt and pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl to cool. While the vegetables are cooking and cooling, prepare the remaining ingredients.
4
Prep the remaining ingredients; finish the filling
- Cut a small corner from the protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
To the bowl with the vegetables, add the cooled rice, meat, and half the parsley; season generously with salt and pepper. Crack the egg into the bowl and, using your hands, mix until just combined.
5
Assemble and cook the chard rolls
Place the filling at the base of the chard leaves, dividing it evenly. Fold up the bottom of each leaf, then fold in the sides and roll up.
In the same pot used to cook the chard leaves, place the chard rolls, seam side down, stacking them if necessary. Add the marinara, any remaining filling, and 1 cup [2 cups] water; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the sauce is thickened and the meat is cooked through, 15 to 20 minutes.
Serve
Kids Can!
- Rinse the rice.
- Press the garlic (if you have a press).
- Strip the parsley leaves.
- Measure the water for the chard rolls.
- Garnish with the parsley.