Stuffed Swiss Chard

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 40 -50 leaves swiss chard leaves
• 1 cup rice, washed & drained
• 1/2 cup chickpeas
• 1/2 cup vegetable oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 6 green onions
• 1 cup lemon juice
• 2 tablespoons dry mint
• 3/4 cup parsley, finely chopped
• water

Recipe

• 1 using fresh swiss chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
• 2 remove the ribs from the leaf.
• 3 set leaves aside.
• 4 drain chick peas.
• 5 combine the skinned chick peas, half of the lemon juice, and all other ingredients except swiss chard and water.
• 6 mix well.
• 7 place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
• 8 arrange in saucepan, alternating the direction of each layer.
• 9 add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
• 10 bring to boil, then cover and simmer for 45-60 minutes .
• 11 all water should have evaporated.
• 12 if not, remove lid and simmer for a further 10 minutes.
• 13 place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
• 14 serve with yogurt.