When I opened up my first CSA box* of the season last week, the first thing that I saw was a bundle of colorful Rainbow Chard sitting on top. Besides being so vibrantly beautiful, they were big. Big enough to use in a stuffed roll recipe. I often make a vegetarian Greek stuffed grape leaf, or dolmades, so I decided to adapt my dolmades recipe to make stuffed chard leaves.
With my chard as a starting point, I pulled fresh mint and oregano from my garden and then looked to my pantry for black rice (which, like wild rice, has a nice nutty flavor) and some Turkish red pepper flake, called Kirmizi Pul Biber, that my brother just gifted to me.