Green Chard Rolls

  • 4 leaves of Green Chard
  • 2 carrots
  • quarter of a head of Broccoli
  • 2 cloves of Garlic
  • half a cup of brown rice, uncooked
  • quarter head of Cauliflower
  • 2 small Zucchini Squash
  • One and a half medium size tomatoes

Wash the vegetables well. Peel the carrots if not organic.
Put the chard leaves in hot water long enough to wilt them so they will bend.
Cut the other vegetables into small pieces, and put them in a pan with a little water to boil on low heat.
When cooked, drain the water off.
Make a sauce in the blender with the tomatoes and garlic, and our the sauce on top of the vegetables and raw rice.
Place some of the vegetable rice mixture in the centre of each leaf and roll them up.
Put these in a baking dish with a lid and bake in the oven for one to one and a half hours at 250 degrees.

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