Stuffed Swiss Chard Rolls

• 2 bunches Swiss chard (about 2 pounds), preferably red
• 1 cup quinoa
• 5 cups homemade or reduced-sodium store-bought chicken or vegetable broth
• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 shallots, finely chopped
• 2 large carrots, peeled and cut into 1/8-inch dice
• 1 pound cremini mushrooms, stems removed, caps cleaned
• 1 pound fresh shiitake mushrooms, stems removed, caps cleaned
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh marjoram leaves (or 1 teaspoon dried)
• 2 tablespoons Marsala (Italian fortified wine) or port wine

1. Preheat oven to 350F.
2. Prepare an ice-water bath.
3. Bring a large pot of water to a boil.
4. Blanch chard until tender and bright green, about 2 minutes.
5. Using a slotted spoon or tongs, transfer chard to the ice bath; let cool, then transfer to paper towels and pat dry.
6. Reserve leaves, being careful not to tear them.
7. Cut off stem, making a V shape about 1 inch up from bottom of leaf.
8. Chop stems into 1/4-inch pieces.
9. Meanwhile, place quinoa and 2 1/4 cups broth in a medium saucepan.
10. Bring to a boil, and stir once.
11. Reduce heat; simmer (uncovered) until quinoa is tender and has absorbed all liquid, about 15 minutes.
12. Transfer quinoa to a large bowl; keep in a warm place.
13. Heat a large saute pan over medium-high; add butter and oil.
14. When hot, add shallots and carrots; cook, stirring, until shallots are translucent, about 1 minute.
15. Add mushroom caps, chard stems, and 1/2 teaspoon salt; season with pepper.
16. Saute until vegetables are tender, stirring occasionally, about 8 minutes.
17. Remove 1 1/2 cups mushroom mixture from pan; add to quinoa.
18. Reserve remaining mushroom mixture.
19. Coarsely chop 1 tablespoon marjoram (or add 1/2 teaspoon dried); stir into quinoa.
20. Divide chard leaves into six portions.
21. Form one portion into a 6-by-10-inch rectangle, overlapping leaves so there are no gaps.
22. Place 1/2 cup quinoa mixture at a short end, then roll up chard, enclosing sides.
23. Brush lightly with oil; place in an 8-inch baking dish.
24. Repeat, making 5 more rolls.
25. Bake until heated through, 5 to 10 minutes.
26. Heat remaining mushroom mixture over medium-high.
27. Add Marsala; cook, stirring, until most of the liquid has been absorbed.
28. Add remaining 2 3/4 cups broth; cook, stirring occasionally, until slightly thickened, about 6 minutes.
29. Stir in remaining 1 tablespoon marjoram (or 1/2 teaspoon dried).
30. To serve, slice each chard roll in half; place in the center of a plate.
31. Spoon the mushroom mixture around chard.
32. (Per Serving)
33. Calories: 258
34. Saturated Fat: 2.4g
35. Unsaturated Fat: 6.4g
36. Cholesterol: 5mg
37. Carbohydrates: 32.2g
38. Protein: 12.6g
39. Sodium: 93mg
40. Fiber: 6g

swiss chard, quinoa, chicken, unsalted butter, extravirgin olive oil, shallots, carrots, mushrooms, shiitake mushrooms, salt, fresh marjoram, marsala

Taken from www.epicurious.com/recipes/food/views/stuffed-swiss-chard-rolls-394119 (may not work)