Any Hungry Husky

May 6, 2020

No-Cook Chard Wraps (gf)



Rainbow chard

Lemon (juice)

Radish + radish greens

Salmon (or beans), canned

Oregano (optional)


1. Add ¼ cup of rice and ½ cup of water to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 20 minutes.

2. Rinse the radishes and radish greens. Separate the radishes from the radish greens. Chop the radishes into slivers. Tear or chop the radish greens into small pieces.

3. Drain and rinse the salmon/beans.

4. Rinse the lemon and cut in half. Squeeze the lemon into a small bowl. Remove any seeds.

5. Mix the radish greens, radish slivers, 2 Tablespoons of lemon juice, salmon/beans, and cooked rice in a bowl. If using oregano, add.

6. Rinse the rainbow chard. Lay a rainbow chard leaf flat. Cut along both sides of the colored stem. Remove the stem. The leaf should be in two long pieces now.

7. Spoon the mixture into the middles of the rainbow chard leaf halves. Roll.

Alternatively, how to cook radishes:

1. Rinse radishes and radish greens. Separate the radishes from the radish greens. Cut radishes into equally sized pieces. Set the radish greens aside to eat fresh or quickly steamed in a pan.

2. If using oregano, sprinkle over the radishes.

To cook:

a. If you have an oven, place the radishes on a baking tray. Roast (bake) at 400 degrees F for about 30 minutes.

b. If you have a stove-top, place the radishes and a splash of water in a pan over medium-high heat. Cover the pan. Watch closely and stir occasionally. Cook until soft for about 10-12 minutes.

Made possible in part by the Mary Gates Scholarship