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Swiss Chard Roll ups with Millet Stuffing


24 swiss chard leaves, rinsed with stems removed
2 1/2 cups (625 ml) water
1 organic vegetable bouillon cube
3 Tbsp (45 ml) extra virgin olive oil

1 1/3 cups (330 ml) millet
2 cups (500 ml) water
2 organic vegetable bouillon cubes
1/2 cup (125 ml) chopped walnuts or pine nuts
1 medium size onion, finely diced
2 Tbsp (30 ml) extra virgin olive oil
2 free range eggs
3 Tbsp (45 ml) nutritional yeast
2 cups (500 ml) fresh herbs such as parsley, chive, lovage and chervil, finely chopped
1/2 cup (125 ml) hard cheese such as Gruyere or parmesan, finely grated

For the stuffing, combine water and bouillon cube. Add millet and bring to a rapid boil. Turn down heat and let simmer for ten minutes. Let cool. Saut?iced onions in a frying pan with one tablespoon of water. Mix millet with nuts, onion, olive oil, eggs, nutritional yeast and herbs. Season to taste with more herbal salt if desired. If you like your stuffing spicy, add a dash of hot pepper. Set aside.

To wrap, layer two chard leaves on top of each other and put one heaped tablespoon of stuffing in middle. Wrap leaves over filling and place in deep frying pan. Continue until all leaves are used up. Fill frying pan half an inch high with blanching broth. Lightly salt rolls, brush with three tablespoons of olive oil, cover pan and let simmer for twenty-five minutes. Open lid and sprinkle rolls with parmesan cheese. Cover again and let simmer for five to ten more minutes, until cheese is melted. Serve hot with a side of leafy greens or fresh tomatoes. Serves four to six.

Source: alive #250, August 2003



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