Lebanese Stuffed Swiss Chard Leaves in Oil - Mihshi Silqb Zeit

Servings: 5

Ingredients:

2 lb (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

Cooking Instructions:

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.

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