A hearty recipe by Giada De Laurentiis is this Swiss Chard Rolls that you can bake in the oven for a healthy meal, made with wild rice, brown rice, tofu, Swiss chard, and coconut milk. This savory Swiss Chard Rolls recipe is perfect for dinner It takes about 75 minutes to prepare and can serve up to 6 people.

Giada Swiss Chard Rolls Ingredients

• 2¾ cups of vegetable broth
• 2 slices of fresh ginger (¼-inch thick)
• 1 tbsp plus 1½ tsp of minced peeled fresh ginger
• ½ cup of wild rice
• ½ cup of short-grain or long-grain brown rice
• 3 tbsp of safflower or grapeseed oil
• 1 medium onion, finely chopped (about 1¼ cups)
• 3 small carrots, peeled and cut into ⅓-inch cubes (about 1 cup)
• 3 garlic cloves, minced
• ½ cup of golden raisins
• 6 oz of extra-firm tofu, drained, patted dry, and cut into ½-inch cubes
• 2 tsp of mild curry powder
• 1 tsp of ground cumin
• 1 small bunch of scallions, white and light green parts sliced (about 1 cup), plus more for garnish if desired
• ½ cup of canned coconut milk
• ½ tsp of kosher salt
• ¼ tsp of freshly ground black pepper
• 6 large Swiss chard leaves
• 1 jar (24 oz) of spicy red pepper tomato sauce

How To Make Giada Swiss Chard Rolls

1. Start by combining 2¾ cups of vegetable broth with the sliced ginger in a medium saucepan and bring it to a boil. Once boiling, add the wild rice and brown rice, then bring it back to a boil.
2. Lower the heat to medium-low, cover the pot, and let it simmer for about 50 to 55 minutes until the rice is tender. The wild rice may still have a slight bite. If necessary, drain any excess liquid, and discard the ginger slices.
3. Preheat your oven to 400°F and position the rack in the center of the oven. Lightly oil a 9×13-inch glass baking dish with 1 tablespoon of oil.
4. Fill a large pot with salted water and bring it to a boil. Later, you’ll blanch the chard leaves in this water.
5. Heat the remaining 2 tablespoons of oil over medium-high heat in a large nonstick skillet. Add the chopped onions and carrots and cook, stirring regularly, for about 6 to 7 minutes until the veggies are tender and the onion turns golden.
6. Stir in the minced garlic and ginger, cooking them for just 1 minute to release their flavors without burning.
7. Add the golden raisins, tofu cubes, 1½ teaspoons of curry powder, and cumin. Gently stir to coat the tofu and vegetables in the spices, making sure everything gets well combined.
8. Mix in the scallions, then pour in the coconut milk, allowing it to simmer until it thickens slightly and coats the vegetable mixture. This should take about 1 minute. Stir in the cooked rice mixture, seasoning it with salt and pepper. Let it cool a bit while you prepare the Swiss chard leaves.
9. Use a sharp knife to cut away the thick stems from the center of each Swiss chard leaf, then cut each leaf in half lengthwise. Trim the wide ends so each leaf half is about 10 inches long.
10. Using tongs, dip each leaf half into the boiling salted water for about 10 seconds to soften them, then transfer them to paper towels to drain.
11. Lay one Swiss chard leaf half on a cutting board. Place about ⅓ cup of the rice mixture onto one end of the leaf. Fold the sides of the leaf over the filling and roll it up, burrito-style, to enclose the filling completely. Repeat this process with the remaining leaf halves and filling to create 12 rolls.
12. Stir the remaining ½ teaspoon of curry powder into the tomato sauce. Spread 1 cup of this sauce onto the bottom of the prepared baking dish.
13. Arrange the Swiss chard rolls seam-side down on top of the sauce. Spoon the remaining tomato sauce over the rolls, then bake for 25 to 30 minutes until heated through. Garnish with extra scallions if you like, and serve hot.

Recipe Tips

• Add a touch of spice: If you enjoy a bit of heat, add finely chopped fresh chilies to the rice mixture before filling the Swiss chard leaves for an extra kick.
• Substitute tofu with chickpeas: If tofu isn’t your thing, you can replace it with cooked chickpeas for a heartier texture and an extra boost of plant-based protein.
• Use collard greens instead of Swiss chard: When I ran out of Swiss chard, I used collard greens, and they worked just as well. Just blanch them a little longer to soften.
• Freeze for later: If you want to make these ahead of time, assemble the rolls and freeze them before baking. Simply thaw and bake when you’re ready to serve.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Candied Prosciutto
• Giada Lemon and Oregano Pounded Chicken
• Giada Spicy Calabrian Shrimp