Stuffed chard leaves

CH206

 

12 chard leaves
1 cup onions, finely chopped
3 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper
1.5 cups rice
0.5 cups chopped fresh herbs (such as dill and parsley)
lemon juice
1.5-2 cups chicken broth
olive oil

In a bowl, put large, perfect chard leaves from which you have trimmed the stems and back ribs. Salt, pour boiling water over, cover, and steep for 5 minutes. Drain, pat dry, and set aside.Sauté onions in butter with sugar, salt and pepper until wilted. Set aside.Meanwhile, blanch rice in boiling water for 5 minutes, drain. Mix with onion and add herbs. Taste and season with lemon juice and additional salt if necessary.Spoon mixture on leaves and roll, tucking in the ends and allowing some room for the rice to expand as it cooks further. Place seam side down in a baking dish and pour over enough chicken broth to cover. Simmer for 30-40 minutes or until the rice is cooked through and tender.

from the Victory Garden Cookbook by Marian Morash