Swiss or Rainbow Chard Spring Rolls

A big thank you to Tricia Royall, hairdresser/artistic goddess who told me how to make these! Healthy food doesn’t get much tastier!

1 big head of fresh swiss or rainbow chard
1 cup of brown or white rice, cooked in 2 cups water
1/2 cup sweet onion, minced fine
2 carrots chopped fine
1 stalk celery chopped fine
1 medium or 2 small beets, chopped fine
olive oil
Soy sauce or Braggs Amino Acid

Heat olive oil on the bottom of a skillet and saute the onion, carrots, celery, and beets till tender. Add the rice and stir around till the rice is warm. Let the mixture cool in the fridge.

Now, take the chard and chop off the stems and cut out the hard center vein from the leaves, keeping the leaf portions as intact as possible. When the rice mix is cool, Put a little on the end of a leaf portion and roll up. You can double up the leaves if you need more surface area. Just make rolls with the chard on the outside and rice on the inside! That’s it! I like to dip them in soy sauce or Braggs Amino Acids when I eat them. Yum.

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