Today I bring you another wonderful offering that I can only wish was real and in front of me on a plate! This lovely dish comes to you from the lovely Julianna, from Foodie on Board, another lovely, chatty, supportive blogger, with whom I love to share and talk about our food. You will see from a mere glimpse at her blog that Julianna’s food is full of colour and vitality, as is the design of her blog, and her photographs will make you salivate.
So, what has she brought me…
Guest Post for Elaine @ Foodbod: Swiss Chard Rolls with Black Rice in a Vegetable-Coconut Broth
It is always an honour when one of your fellow bloggers asks you to do a guest post for them. So a few weeks ago, when Elaine of Foodbod asked me to write one for her, I was thrilled. Elaine added a little twist to her request, though. Elaine is a vegetarian who cannot eat gluten or sugar, so she has named this series of guest posts, “What Would You Feed Me?”, and challenged each of the guest bloggers to create a dish that we would feed her at a dinner party.
At first my plan was to do something Middle Eastern, but those of you who know Elaine, are aware that she is a master of these flavours. She makes the most amazingly creative veggie recipes. Imagine rich, caramelized, oven roasted veggies, accented with exotic Middle Eastern spice blends and you will know why I adore Elaine’s blog and cooking style. Who would ever miss meat, gluten or sugar when presented with so many flavourful dishes?
Since I had ruled out Middle Eastern cuisine, I spent some time mulling over what to cook for my friend. Those of you who know me, know that I have a soft spot for Asian cuisine. So I thought, “What the heck? I’m going to feed Elaine something with an Asian flair!” You know – something with coconut, a bit of ginger, and of course, cilantro! I started scanning through some of my favouritecookbooks when I spotted this recipe in “Vegetable Literacy” by Deborah Madison. I just knew that I had to make it for Elaine. It is the perfect blend of creamy coconut rice, wrapped up in savory, colourful chard leaves. I was especially enchanted by the unusual broth that compliments these exotic rice rolls perfectly. I really hope that Elaine loves this meal as much as my husband and I did. I have adapted the original recipe.
Ingredients:
6 Swiss Chard leaves, about 9 inches long without the stem
2 cups Black Rice with Coconut Milk and Green Onions (below)
1 large carrot, scrubbed and thinly sliced
1 celery stalk with leaves
½ cup cilantro stems
2 star anise
3 thin slices fresh ginger
3 cups water
sea salt
½ cup or more coconut milk
Method:
Cut away the tough base portion of the stem of each chardleaf, leaving the rest of the leaf intact. Bring a large, shallow pan of water to a simmer. Add the leaves and simmer until tender, but not too soft. When the leaves are soft, remove them from the pan and set to drain on paper towels on a counter. Arrange the leaves with the tip of the leaf at the top and the cut portion closest to you.
Place about 1/3 cup of the rice in the centre of each leaf. Fold the bottom portion of the leaf up over the rice, bring the sides of the leaf tightly over the rice, then roll up from the bottom, making snug little packages.
To make the broth, put the carrot, celery, cilantro, star anise, and ginger in a pot with 3 cups water and ½ teaspoon salt. Simmer, partially covered, until reduced to 1 cup. This should take 30 to 40 minutes. Strain the broth through a sieve placed over a bowl, pressing on the vegetables to release as much liquid as possible.
Heat the broth with the coconut milk in a saucepan. Taste for salt. Set the rolls in the pan, cover and simmer until heated through, about 5 minutes. Put each roll in a bowland spoon the broth around it.
Black Rice with Coconut Milk and Green Onions
Ingredients:
1 cup black rice
2 cups cold water
½ teaspoon salt
½ cup finely sliced green onions or chves
½ cup coconut milk
2 tablespoons finely chopped cilantro
Sea salt and freshly ground pepper
Coconut butter, to finish
Method:
Rinse the rice, then put it in a pot with the water and salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer until the rice is cooked and tender, about 45 – 50 minutes.
Turn the rice into a bowl. Add the onions, coconut milk and toss gently. Season with salt and pepper and stir in coconut butter to taste.
Oh my goodness, Julianna, what a lovely choice! Something completely new for me that I’d love to try, thank you so much xxx
Pingback: Guest Post for Elaine: Swiss Chard Rolls with Black Rice in a Vegetable Coconut Broth | Foodie On Board
Hey Elaine! So glad you like the dish!! Too bad I couldn’t send you a bowl! Have a wonderful day! 😀
LikeLiked by 1 person
I know!!! These virtual meals are killing me!! 😉
Thank you so much for taking part x x x
(I’m going to share this on Instagram and Twitter throughout the day – are you on those too? I don’t think I’ve got you on them have I?)
LikeLike
You are too kind, Elaine! I am honoured that you would tweet this! I have Instagram, but never use it – can’t find the time to keep up with all of the social media… I only have a twitter account for work…
LikeLiked by 1 person
No problem, I’ve just seen your email too xx
LikeLike
Looks amazing!!! Sounds delicious, something yum and different that’s for sure. xxx
LikeLiked by 1 person
Definitely!!!
LikeLike
OMG!! WordPress is at it again!!! Sorry anonymous is just me 😊😊😊
LikeLiked by 1 person
I did wonder!!! xxx
LikeLike
Looks pretty!
LikeLiked by 1 person
2 tbsps of coriander, eh …?
Sighh ….
LikeLike
Just leave it out x
LikeLiked by 1 person
It’s the frequency with which it enters Life.
😦
LikeLike
It’s trying to tell you something….make yourself keep eating it and your taste buds will soon change their minds!
LikeLike
NO ! Aaaarrrghhh !
LikeLiked by 1 person
I challenge you!!
LikeLike
Impossible. The smell of it makes me throw up, and I do not exaggerate. In greengrocers’ I have to give it a very wide berth …
LikeLike
Oh dear 😦 shame!
Shouldn’t you be asleep??
LikeLike
It’s just before 7 am, DUMMY ! [grin] I’m off to have some brekky.
X !
LikeLiked by 1 person
Aha, okay, I got my time differences wrong!
Bon appetit 🙂
LikeLiked by 1 person
Aha! I have noticed that people either love or hate cilantro! I have heard it is a genetic thing 😉
Unfortunately, I have a hard time cooking without cilantro. Fortunately Elaine likes it!! 😀
LikeLiked by 2 people
She does!!!
LikeLike
As you see, she thinks she can convert me. If I actually put a mouthful of food into my maw and there’s any coriander in it, I have to spit it out instantly or I really will throw it. It’s quite beyond me why most of the world thinks it wonderful; when to me it smells and tastes like sweaty armpits … 😐
LikeLike
😦
LikeLiked by 1 person
X !
LikeLiked by 1 person
Beautiful dish! Elaine, you are certainly eating well these days. 😉 Lovely idea to stuff swiss chard and the black rice filling sounds divine, Julianna! It looks like a very special dish…
LikeLiked by 1 person
I am aren’t I?? I’m so lucky 🙂
LikeLiked by 1 person
Thanks so much, Nancy! I’m glad you like this, and equally glad that Elaine does! She has landed upon a great idea for a series of blog posts! 😀 And what a bonus – she gets to eat so well!
LikeLiked by 2 people
What a fun dish! Looks delicious.
LikeLiked by 1 person
It does 🙂
LikeLike
So glad you like the look of Elaine’s dish! 😀
LikeLiked by 1 person
What a delicious sounding recipe! Juliana I love the idea of stuffed chard leaves and the Black rice with the coconut plus the broth sounds divine!! Elaine, this series has inspired fabulous dishes so far! 👏👏👏
LikeLiked by 1 person
It has hasn’t it? I just love what everyone is making 🙂 x
LikeLiked by 1 person
Thanks Selma! I love Elaine’s series and I love seeing what everyone else has brought for her! So much good food! 😀
LikeLiked by 2 people
Just seen these rolls @Julianna and really impressed with the color and flavours! I’d love to try the dish too! 🙂
LikeLike
Let me know if you try this! Would love to know what you think!
LikeLiked by 2 people
Oh my this sounds and looks fabulous…. 🙂
LikeLiked by 1 person
Thanks Chitra! 🙂
LikeLiked by 2 people
This is sheer torture girls 😦
Lovedddd it❤️
What an awesome recipe Chef and lucky you Elaine!
LikeLiked by 1 person
Thanks so much, Sonal! So sorry to be torturing you!! 🙂
LikeLiked by 1 person
Lucky lucky me!!!!
LikeLike
Elaine, you are treated like a Queen 😉 Another beautiful recipe. Julianna’s recipe is really nice 🙂
LikeLiked by 1 person
I know!!! I’m so lucky! Everyone has been so amazing!!
LikeLiked by 1 person
Wow, this recipe is brilliant, Julianna. 😛
Very delicious series, Elaine. 🙂
LikeLiked by 1 person
Thank you Fae xx
LikeLike
Thanks so much, Fae! I was really hoping that Elaine would like it! I think she does! 😀
LikeLiked by 2 people
She does!!! Lots!! 😉
LikeLike
Surely this is the recipe of the year!! Right, right?! Anybody?! Which reminds me, I do have black rice in my pantry. How long is the shelf life of black rice, does anybody know? 😀
LikeLiked by 1 person
I should think it lasts pretty much forever doesn’t it??
It is a lovely recipe 🙂
LikeLiked by 1 person
Oh, you are too funny, Angie! I don’t know about recipe of the year…..however, black rice has a very long shelf life – just as long as rice which is probably years…So glad you like this! 😀
LikeLiked by 1 person
My dinner for tonight, for sure! I love swiss chard, I am growing it right now for my allotment! Waw even! x
LikeLiked by 1 person