12 Steps to Whole Foods

Reaping a Gardener’s Rewards
Chard Rice Rolls
The beans and rice make a complete protein.
8-10 large chard leaves, rinsed and drained
2 C cooked brown rice
1 can black beans, rinsed and drained
1 can diced green chili peppers
2 C shredded or diced jalapeño jack cheese
C chopped cilantro
1 red bell pepper, finely diced
1 tsp. sea salt
freshly ground pepper to taste
Cut stems off chard leaves, then dice them and place in a strainer. In large saucepan, bring 3 qt. of water to a
boil. Submerge the strainer full of diced stems in the boiling water and remove after 5 min. Add the leaves to
the pan and boil for 2 min. Carefully remove leaves, drain, and set aside.
Mix together the brown rice, black beans, cooked chard stems, chilis, cilantro, red pepper, salt, and pepper.
Place a scoop of the rice mixture in the middle of each chard leaf and wrap. Place the rolls in a greased
casserole dish, then cover and bake at 400° for 20 min. Serves 5-6.
GREEN BEAN RECIPES
Cold Green Bean-Walnut Salad
3 lbs. green beans:
Trim the ends, then blanch in salt water until tender-crisp. Rinse in cold water and refrigerate, preferably
overnight.
Dressing:
C dried (or 1 C fresh) dill weed
½ C parsley
C walnuts
2 bunches green onions
6 Tbsp. apple cider vinegar
1 C unrefined walnut oil (or extra virgin olive oil)
Purée all ingredients in a high-powered blender. Toss with the green beans. Optionally garnish with sprigs of
dill and extra walnuts.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 147