Stuffed vegetables and leaf rolls
Swiss chard leaves are wrapped around a rice filling made with currants and pomegranate molasses, then simmered in olive oil for a sweet-and-tart flavor. Serve these meat-free rolls cold as a light option for an afternoon or lunch spread.
Trim the stems from the Swiss chard leaves and blanch them in boiling water for a few seconds. Transfer to cold water, then drain.
Mix the rice, onion, currants and pomegranate molasses with the olive oil, then season with salt.
Place a 5 ml measure of filling in the center of each leaf. Fold in the sides and roll it up loosely.
Arrange the rolls in a pot. Add lemon juice and a little water, then simmer over low heat until the rice is tender.
Important: Blanch the Swiss chard leaves in boiling water for a few seconds before rolling so they soften and do not tear. Caution: Place a weight on top of the rolls while they cook to keep them from opening.
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