Serves 4

From the kitchen of Nicole Robinson, Turning Leaf winemaker

3 tablespoons olive oil
3/4 cup chopped red onion (about 1 small onion)
4 teaspoons finely chopped garlic
(about 2 large cloves garlic)
11/2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon kosher salt
1 15.5-ounce can lentils
1 1/2 cups cooked basmati rice
12 large Swiss chard leaves, stems trimmed

1. Heat a large pot of water on high heat and bring to a boil.
2. In a medium pot over medium-high heat, add 2 tablespoons olive oil, onion, garlic, curry and cumin. Saute for 3-5 minutes, stirring often so garlic and spices don't burn, until onion is soft. Add salt and lentils with liquid from can.
3. Cook for 3-5 minutes on medium heat, stirring often, until 1/4 of the liquid has been reduced. Stir in cooked rice. 

Remove from heat and set aside.
4. Prepare a large bowl of ice water. Place Swiss chard in boiling water and cook for 1 minute, or until bright green and slightly softened. Carefully strain leaves and place in bowl of ice water. Dry each leaf on paper towels on a flat surface. (You may need to cut out the hard stems toward the bottom of the leaves; using a V-shaped cut, so most of the leaf remains intact).
5. Add 1/4 cup rice-lentil mixture in the center of leaf. (For larger sized leaves, adjust the filling accordingly).
6. Fold the sides of the leaf over mixture, followed by the top and bottom, creating a package. Set aside and repeat with remaining leaves.
7. Heat remaining 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Place stuffed Swiss chard fold-side down onto hot surface, and cook for 3 minutes on this side only until hot.
8. Serve with plain yogurt on the side.

Winemaker Nicole Robinson’s Wine Pairing: A touch of sweet brown spice layered with pear and peach flavors in the rich and velvety Turning Leaf Chardonnay harmonize with the earthy undertones of this Indian-inspired dish.