Czech stuffed chard rolls with ground beef and rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Czech stuffed chard rolls with ground beef and rice

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 560 Calories/Serving

45–60 Minutes

This lightened version of a Czech family favorite combines beef and rice rolled up in chard for pleasantly bitter notes that cut the richness of the meat.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup long-grain white rice
  • 1 bunch organic Swiss chard
  • 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 organic egg
  • Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)

Nutrition per serving

Calories 560, Total Fat 27g (35% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 670mg (29% DV), Total Carb. 62g (23% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 38g
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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.
While the rice cooks, prepare the chard.


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. Transfer to a cutting board.
While the water heats and the chard cooks, prepare the vegetables.


Prep and cook the 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 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 cook and cool, prepare the remaining ingredients.


Prep the remaining ingredients; finish the filling

  • Cut a small corner from the ground beef 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, beef, and half the parsley; season generously with salt and pepper. Crack the egg into the bowl and using your hands, mix until just combined.


Assemble and cook the chard rolls

Lay the chard leaves on a cutting board and place the filling at the base of the 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 any remaining filling, herbed marinara, 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 beef is cooked through, 15 to 20 minutes.


Transfer the chard rolls and sauce to individual bowls, garnish with the remaining parsley, and 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.