Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
I've been waiting for awhile for an excuse to try stuffing chard leaves. With October's Daring Cooks challenge, the time had come.
For my filling, I combined uncooked rice, some garbanzo beans (slightly mashed), toasted almond slivers, diced dried apricots, lemon zest, lemon juice, parsley, paprika, salt, and pepper. (As I recall.)
Then, I stuffed the blanched chard leaves and placed them in the pan along with some water and a splash or two of red wine.
The results were delicious, and turned out to be good either hot or cold.
Thanks to Lori for an inspiring challenge. Other Daring Cooks actually used grape leaves, and few stuffed cabbage leaves, so be sure and stop by the Daring Kitchen to see the results. If you want the recipes, go over to Lori's blog.