Our annual Celebrity Chef series kicked off during the first week of Lent with a great demonstration by Athena Raptis Kamaris. Athena is the real deal when it comes to being a chef – creative, industrious, and fearless. She made a bunch of stuff, but today I am featuring her stuffed chard. In this recipe she uses bulgur but you can substitute quinoa to make it gluten- and grain-free. I will post the sauces she made soon.
Stuffed Vegetables With Bulgur Wheat
-2 cups bulgur wheat
-4 cups boiling water
-Vegetables of choice for stuffing
-Fresh mint, chopped
-Fresh parsley, chopped
-Low-sodium vegetable broth
-…and any other vegetables and/or herbs of choice
Place bulgur wheat in a large bowl (bulgur wheat will expand). Add boiling water and cover tightly with plastic film. Set aside for about 20 minutes, uncover and fluff with fork.
Prepare choice of vegetables. If using Swiss chard, wash and cut stem of chard and set aside. In boiling water, cook leaves until tender. Lay out on sheet pan and let cool. Dice the stems, diced onion, and minced garlic. In saute pan, heat about 1/2 cup of vegetable broth and add vegetables. Saute until tender. Add currants, fresh herbs, salt, pepper, and any other ingredients you like.
Combine with bulgur and mix well. Begin stuffing vegetables.
Time of cooking will vary depending on vegetable of choice.
Swiss chard will cook in oven for approximately 40 minutes at 350.
Drizzle with sauce of choice.