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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

3

 tbsp olive oil  

¾

 cup onion diced

2/3

 cup rice  

1-1/4

 cups water  

½

 tsp salt  

¼

 tsp cinnamon  

¼

 cup raisins  

¼

 cup walnuts chopped

 

   salt and pepper  

15

 large swiss chard leaves  

2

 tbsp water  

2

 tbsp lemon juice  

 

    

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1. Heat 2 tablespoons oil in a saucepan and add onions.
  2. Cook over low heat until softened.
  3. Add rice and stir-fry briefly.
  4. Add water, salt and cinnamon and bring to a boil.
  5.  Reduce the heat, cover and cook until the rice is tender, about 2 minutes.
  6. Remove from heat and stir in the raisins, walnuts and salt and pepper to taste.
  7. Soften the leaves by dipping them briefly in boiling water.
  8. Place about 2 tablespoons of the rice mixture toward the wide end of each leaf and roll up leaves folding in the sides to enclose the stuffing.
  9. Place the stuffed chard in a wide skillet and drizzle with the remaining 1 tablespoon oil, 2 tablespoons water and lemon juices.
  10. Cover and cook on lowest heart for 30 minutes.
  11. Serve warm as a side-dish or chilled as an appetizer.