Swiss Chard Wraps with Buffalo Cauliflower Rice

Skip the bread and serve this satisfying filling in colorful Swiss chard leaves—you get all the flavor, with the bonus of an extra helping of greens! Fresh riced cauliflower, chewy brown rice, and cannellini beans soak up the flavor of a creamy homemade buffalo sauce. A tasty combo of cheesy nutritional yeast, tart apple cider vinegar, and maple syrup adds tantalizing kid-friendly flavor. Add hot sauce and cayenne pepper if you like things more spicy. Serve as a lunch or light meal garnished with chopped celery, shredded carrot, and sliced scallions.

Tip: To make this gluten-free, use gluten-free hot sauce.

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

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Ingredients

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 cloves garlic, minced
  • ½ cup low-sodium vegetable broth
  • 1 12-oz. package fresh cauliflower rice
  • 2 cups cooked brown rice
  • 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons hot sauce
  • 1 teaspoon pure maple syrup
  • ½ teaspoon cayenne pepper
  • 3 Swiss chard leaves, center stalks removed, each leaf divided into four pieces
  • ½ cup shredded carrot
  • ¼ cup sliced scallions

Instructions

  • In a large saucepan cook ½ cup of the celery, the onion, and garlic over medium 3 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add cauliflower rice; cook 5 minutes or until just tender, adding additional broth if needed.
  • Add the remaining broth and the next seven ingredients (through cayenne pepper). Cover and simmer 5 minutes.
  • Spoon rice mixture into chard leaves. Top with the remaining celery, the carrot, and scallions.
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About the Author

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About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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