Stuffed Swiss chard

Ingredients

• 2 bunches swiss chard
• pot of boiling water
• 1 large bunch of parsley
• 4 medium sized tomatoes
• 2 spring onions
• 1/4 onion or small shallot
• pinch of fresh mint leaves
• 1 cup short grain rice
• 1 lemons (juiced)
• 1/2 tbsp tomato concentrate
• 1/2 tbsp salt
• 1/2 tbsp 7 spice
• 1/4 cup of regular olive oil
• 1 cup of water + 1/2 tsp of salt

Instructions

1. 1

   --- To make the stuffing ---

2. 2

   Soak the short grain rice in water half an hour before

3. 3

   Finely chop the parsley, tomatoes, mint and onions. Add to a bowl

4. 4

   Add the rice, salt, 7 spice, tomato concentrate, olive oil and the juice of 1 lemon to the bowl and stir well

5. 5

   --- To assemble the chard leaves ---

6. 6

   Wash and separate the swiss chard leaves, then blanche in a pot of boiling water for no more than five minutes. Stack onto a plate to cool

7. 7

   Prepare your work area with one tray to roll the chard leaves beside the stuffing and cooking pot

8. 8

   Lay out one swiss chard leaf on the tray and remove the thickest part of the stem. If the leaf is very large you can split it into two longways

9. 9

   Add 1-2 tablespoons of stuffing near the base of the chard leaf. Bring the leaves in from the side and roll upwards firmly. Adjust the mixture amount depending on the size of the leaf

10. 10

    Stack the rolled chard leaves neatly in the pot in layers If you have too much liquid in the mixture drain some onto the stacked leaves using a fine sieve

11. 11

    Leave around 10cm clear at the top of the pot as the chard leaves will expand when cooked

12. 12

    --- To make the brine ---

13. 13

    When you finish stacking the pot, add half a tablespoon each of salt and 7 spice to 1 cup of water to cover

14. 14

    Press down the chard leaves with a sturdy plate or lid one size smaller than your pot. Pour on the brine and turn the heat on to medium high

15. 15

    After 15 minutes, reduce the heat to low and remove the plate/lid. Taste the brine that has come to the surface and adjust the salt/lemon levels as necessary. Cook for another 45 minutes on the lowest heat setting.

16. 16

    Taste one chard roll before you turn the heat off to make sure the rice is cooked properly