Swiss Chard Rolls with Wild and Brown Rice and Indian Spices
Giada De Laurentiis
0 min30 min30 min

ingredients
4 to 6 servings

Swiss Chard Rolls with Wild and Brown Rice and Indian Spices
2 ¾ cups vegetable broth or stockvegetable broth
2 1-inch round ¼-inch thick slices fresh ginger plus 1 ½ tablespoons minced peeled fresh gingerfresh ginger
½ cup organic wild ricewild rice
½ cup short-grain or long-grain brown organic riceorganic brown rice
3 tablespoons vegetable oil or canola oil, dividedvegetable oil
1 ¼ cups finely chopped onion (about 1 medium)onion1
1 cup ¼- to ⅓-inch cubes peeled carrots (about 6 ounces;
3 small)carrots
3 garlic cloves, mincedgarlic clove
½ cup golden raisinsgolden raisins
6 ounces extra-firm tofu (½ of one 12-ounce package), drained, patted dry, cut into ½-inch cubestofu, extra-firm6
2 teaspoons mild curry powder (Sharwood brand preferred), dividedcurry powder, mild
1 teaspoon ground cumin
1 cup sliced green onions (about 1 small bunch), plus additional for garnish if desiredscallion(s)
½ cup organic coconut milk (Native Forest brand is labeled vegan)coconut milk, organic
½kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1 12 large fresh Swiss Chard leaves (from about 2 to 3 bunches)swiss chard
1 24- to 26-ounce jar spicy red pepper tomato saucejar spicy red pepper tomato sauce1