Ingredients

• 3 Ibs. Swiss chard
• 1 1/4 cups rice
• 1/2 cup hummus (chik peas) (nuts may be substituted)
• 3/4 cup chopped parsley
• 1/2 cup chopped mint
• 1/2 cup minced scallions
• 1 cup chopped tomatoes
• 1 cup olive oil
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon
• 1 1/2 cups water
• 1/2 cup lemon juice
• 1 tomato, sliced
• Several garlic cloves
• Several small white onions

• Remove chard stems.
• Soften leaves by dipping one at a time in boiling, salted water for a minute.
• Drain and pile in deep dish while preparing stuffing.
• Wash and drain rice.
• Crack hummus (which has been soaked overnight) with rolling pin.
• Discard skins which come off during rolling.
• Mix rice, hummus (or nuts), parsley, mint, chopped onions, tomatoes, salt, pepper, cinnamon, oil and most of the lemon juice or sammak water.
• Reserve small amount of lemon juice to sprinkle on chard rolls near end of cooking.
• Stuff one leaf at a time using a heaping teaspoonful of stuffing.
• Fold up from bottom over stuffing and fold in from each side to center; then roll up like a cigar.
• Place in layers with open end down in pressure cooker, over the sliced tomatoes, onions and garlic.
• Sprinkle lemon juice or sammak water and half teaspoon salt over top layer.
• Pour in water to cover.
• Cook under pressure 15 minutes.
• Uncover and simmer to reduce sauce.
• Turn out onto serving platter.
• Serve cold.
• Cook these without pressure if preferred.
• Cook gently in covered pan until stuffing is done probably about 45 minutes.