This dish is so delicious, it will have you wanted to come back for seconds.
- 1 small onion chopped
- 6 ounces portabella mushrooms chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 2 cloves garlic chopped
- 1 pound lean ground turkey
- 2 cups cooked wild rice
- 1 tbs olive oil
- 3 tbs dill divided
- 2 tbs flour
- 1 1/2 cup low sodium chicken stock
- 2 tbs fresh lemon juice
- salt and pepper to taste
- dash crushed red pepper flakes, lore or less to taste
Blanch Swiss chard leaves using the method outlined above. Set aside until you are ready to assemble the rolls.
Chop mushrooms, garlic, carrot, celery, and onion. Set aside.
Heat a large skillet over medium heat. Add ground turkey, onion, mushrooms, garlic, carrot, celery, 1 tbs dill, a dash of crushed red pepper, and salt and pepper.
Cooking Tip: You can substitute ground beef or ground chicken.
Saute 6-8 minutes or until turkey is no longer pink. Transfer turkey mixture into a large bowl. Stir in cooked rice and 2 tbs of dill. Add more salt and pepper to taste.
In a large bowl, whisk together oil, and flour. Gradually add chicken stock, lemon juice, and dill.
To assemble rolls, place chard leaves on a clean work surface. Place about 1/2 cup of meat mixture about 2 inches from the stem end of one chard leaf. Gently fold sides and bottom leaf edges over filling, and roll up. Place the roll seam side down in the prepared baking dish. Repeat the process with remaining filling and chard leaves.
Pour broth mixture over rolls.
Cover with aluminum foil and bake at 375 degrees for 20 -22 minutes. Transfer to serving platter and spoon sauce over top and serve.
Ground beef or ground chicken may also be used in this recipe.
For a variation, try making a sauce of crushed red tomatoes, fresh basil, and oregano instead of the lemon-dill sauce.