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