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Tuesday, September 28, 2010

Grilled Swiss Chard With Bacon Wrap Recipe By Kristen Petroff

Thanks Kristen Petroff  from the RWoP for sharing your great bacon recipe with us.  I can't wait to try it!

 

Grilled Swiss Chard With Bacon Wrap

Makes aprox. 8-10 wraps
1/3 Cup Red Onion Diced Small
1/2 Tsp Sugar
1/8 Cup Olive Oil
1 Tsp Minced Garlic
1/4 Cup Orange Bell Pepper Diced Small
1/4 Cup Yellow Bell Pepper Diced Small
1/3 Cup Broccoli Rab - No stems, cut into aprox 1 inch pieces
1/2 Chive Minced
1/4 Tsp Thyme
6 Shakes Oregano
2 Pinches Fresh Dill
1 Tsp Peppercorn Medley Ground
1 Tsp Garlic Sea Salt
1 Pinch Dried Parsley
2 Tsp Diced Tomatoes
1 Tsp Kosher Salt
2 Tsp Tomato Paste
8-10 Swiss Chard Leaves, No Stems
12-15 Bacon Strips
1 Cup Long Grain Wild Rice - No Seasoning
Metal or Wooden Skewer Sticks

Cook rice according to directions. I use Uncle Ben's Long Grain and Wild Rice
plain, discard the seasonings.

Cook 5 pieces of bacon until crispy then crunch into small pieces. I cooked them,
put them in a paper towel and crumpled them, removing the soft fatty pieces.

Add Olive Oil to large frying pan on medium heat. When oil is hot, add diced red onion and sugar. Stir and
cook until onion is soft.
Add minced garlic, bell peppers, broccoli Rab and chive. Cook until soft.
Add thyme, oregano, dill, peppercorn medley, garlic sea salt, parsley, diced tomatoes,
kosher salt, tomato paste and long grain wild rice. Stir often. Cook 3-5 minutes till hot
then add crunched bacon. Stir 3 more minutes. Remove from stove.

Heat up a pot of salted water, do not bring it to boiling. Rinse the Swiss chard leaves and
add them to the hot water. Cook for 5 minutes and drain.

After the Swiss chard has cooled off, lie the leaves flat on a plate or paper towel.
Add about 2 tsp of the rice mixture to the center of the leaf. Take the tip of the leaf and the
piece where the stem was and pull them together softly. Hold them down with one finger
and then wrap the leaf like a small burrito. The stuffing should be completely
inside the leaf. Repeat with the leaves until rice mixture is finished.

Take the uncooked bacon strips and wrap each leaf with 1 slice of bacon. Do this a bit
diagonally so the bacon strip covers the whole wrapped leaf.

When all the leaves have been wrapped, take a skewer and put it through the leaf from end to
end. You can put 2 on a skewer, keep about an inch between them.

Place the skewered leaves on a medium hot grill until the bacon is slightly crispy to the
touch, about 15 to 20 minutes.

Remove from grill and enjoy.

1 comment:

Mathew 7:12
So in everything, do to others what you would have them do to you.