These were amazing, Gluten Free and Dairy Free dinner! It also made for a nice lunch the next day cold. Adapted from CiaoItalia. We changed the cheese to a DF Daiya and used barley instead for a GF.-Alia
Ingredients
8 large leaves of organic Swiss chard
Large pot
2.5 cups (500 ml) water
1/4 cup (60 g) organic lentils
1/2 cup (120 ml) barley
3 Tbsp (45 ml) Tahini
3/4 cup (180 g) Craisins
2 cloves garlic minced
1/2 organic Red bell pepper, finely chopped
2 Tbs (30 ml) organic Lemon Juice
1-2 Tbs (15-30 ml) honey
1 jar arribata sauce
1/3 cup (80 ml) of Daiya (dairy free) cheese
Directions:
Put 1.5 cups (360 ml) of water and lentils in a sauce pan and bring to a boil. Lower it to a simmer and let it cook for 15 mins.
Cook barely in 1 cup (240 ml) water till done. In a large bow, mix tahini, lemon juice and honey to form a loose paste. If the mixture looks too thick, add in a little water, a teaspoon at a time. Add the mint and peppers. When lentils and barley are done, add those to the bowl along with craisins. Mix. Add pepper to taste.
Bring a large pot of way to boil. Dunk the swiss chard into the water and hold for 10 seconds. Then remove.
pour a cup of arribata sauce over the bottom of a 9x13 inch (23x33 cm) baking dish or small pan. Cut each leaf in half down the center, removing the stalk as you do.
Place a heap of bulgur-lentil filling 3/4 of the way up the leaf. Fold the top half over the filling and fold like a burrito. Place in a baking dish, snug together. Repeat with remaining leaves.
Pour the rest of the sauce over the stuffed leaves and add cheese.
Bake for 25-30 mins.
YUM!!!!
Preheat the oven to 350℉(175℃)
Ingredients
8 large leaves of organic Swiss chard
Large pot
2.5 cups (500 ml) water
1/4 cup (60 g) organic lentils
1/2 cup (120 ml) barley
3 Tbsp (45 ml) Tahini
3/4 cup (180 g) Craisins
2 cloves garlic minced
1/2 organic Red bell pepper, finely chopped
2 Tbs (30 ml) organic Lemon Juice
1-2 Tbs (15-30 ml) honey
1 jar arribata sauce
1/3 cup (80 ml) of Daiya (dairy free) cheese
Directions:
Put 1.5 cups (360 ml) of water and lentils in a sauce pan and bring to a boil. Lower it to a simmer and let it cook for 15 mins.
Cook barely in 1 cup (240 ml) water till done. In a large bow, mix tahini, lemon juice and honey to form a loose paste. If the mixture looks too thick, add in a little water, a teaspoon at a time. Add the mint and peppers. When lentils and barley are done, add those to the bowl along with craisins. Mix. Add pepper to taste.
Bring a large pot of way to boil. Dunk the swiss chard into the water and hold for 10 seconds. Then remove.
pour a cup of arribata sauce over the bottom of a 9x13 inch (23x33 cm) baking dish or small pan. Cut each leaf in half down the center, removing the stalk as you do.
Place a heap of bulgur-lentil filling 3/4 of the way up the leaf. Fold the top half over the filling and fold like a burrito. Place in a baking dish, snug together. Repeat with remaining leaves.
Pour the rest of the sauce over the stuffed leaves and add cheese.
Bake for 25-30 mins.
YUM!!!!
