• 2lb (1 kg) fresh Swiss chard
• 3 cups chopped parsley
• 2 onions
• 1/2 cup olive oil
• 3 large ripe tomatoes
• 3/4 cup rice, washed in several waters
• 1 tablespoon salt
• A few mint leaves
• Juice of 2 lemons
• A dash of pepper
Preparation
• Chop the onions finely and rub with salt and pepper.
• Chop the tomatoes and the mint leaves very finely and place in a medium-size mixing bowl, then stir in the rice.
• Add the parsley, olive oil, onion and lemon juice and mix well.
• Cut off the Swiss chard stems and wash the leaves well.
• Drop the leaves in boiling water for a few seconds then remove quickly.
• Stuff the leaves (see stuffed vine leaves).
• Place a few stalks at the bottom of a saucepan, then place the stuffed leaves over them in closely packed rows and layers.
• Pour the remaining sauce from the rice mixture and add enough water to cover the stuffed leaves.
• Turn a platter upside-down over the leaves to keep them in place.
• Cover the saucepan and bring to the boil.
• Reduce heat and simmer for an hour.
• When the leaves are almost cold, turn onto a plate and garnish with a few tomato rings.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
