Stuffed Swiss Chard

The farm market by my house never fails to have great produce. This time around they had huge bundles of Swiss chard. This is an under rated green. Beautiful in color, tastes a bit like a mild spinach. It is easy to cook, earthy in taste and versatile. Beautiful, green and fresh. So after looking up about 100 recipes on what to do with it I decided to throw together my own. Turns out my instincts were spot on.

 (yes, this is only ONE stuffed leaf)

Fresh is always best and this recipe is no different. I used non-gmo, fresh ingredients.

1 bunch (about 9 huge leaves) swiss chard.
1 cup rice, raw (I use a mix of sweet short grain and brown rice)
1 cup adzuki beans (canned or pre-soaked)
1 cup diced tomato
1/2 cup feta cheese
2 tbs crushed garlic
3 tsp italian seasonong
1/2 tbs seasoning salt
1/2 lb raw shrimp, pealed, De-veined and minced.
2 cups pasta sauce (I used home made Fra Diavolo)

Remove the leaves from the stems of the Chard. I saved the stems for a nice stir fry later in the week. 
I soaked the beans for roughly 5 hours in water then boiled them for another 40 minutes until tender. While that was cooking I then got out the trusty rice cooker (i cannot cook rice on the stove without burning it). I cooked the rice with the garlic and steamed the chard until pliable at the same time using the handy steamer basket on my rice cooker.

Combine the cooked rice, spices, feta, tomato and beans. Place about 3/4 cup into each large Chard leaf and roll much like you would a stuffed cabbage.

Place into a casserole dish, cover with pasta sauce and bake at 375 degrees for 40 minutes.  Serve.