3 Tlbsp olive oil                                 

¼ cup raisins

¾ cup onions, minced                          

¼ cup walnuts

2/3 cup rice                                      

salt & pepper to taste

1 ¼ cup water                                    

15 chard leaves (leave stem on for handle)

½ tsp salt                                          

2 tblsp water

¼ tsp cinnamon                                   

lemon juice


Heat 2 tblsp oil in saucepan, add onions & cook over low heat til softened. Add rice & stir- fry briefly. Add water, salt & cinnamon, bring to boil. Reduce heat, cover & cook til rice is tender (20 min./ white rice, 45 min./brown rice). Remove from heat & stir in raisins, walnuts & salt & pepper to taste. Soften chard leaves by holding several stems at one time & dipping leaves briefly in boiling water. Place 2-3 tblsp of rice mixture toward wide end of each leaf & roll up the leaf, folding in the sides to enclose the stuffing. Place stuffed chard in wide skillet & drizzle with the remaining 1 tblsp of oil, 2 tblsp water & lemon juice. Cover & cook on lowest heat for 30 minutes. Serve warm or chilled.

pdf of recipe can be found here