Step 1

Have all the vegetables well washed and prepared as indicated in the ingredients description.

Step 2

In a large saucepan, cook the Swiss chard leaves for 3 minutes in boiling water. Remove the leaves from the water, rinse under cold water and drain.

Step 3

Cut each leave into 2 portions (see the step-by-step pictures for guidance) removing the large stem with a knife.

Step 4

In a mixing bowl prepare the filling mix by combining the thinly diced tomatoes, the thinly chopped parsley, the thinly chopped onion, the thinly chopped mint leaves, the freshly squeezed lemon juice, the EVOO, the rice, salt to taste and a pinch of freshly grounded black pepper.

Step 5

Stuff each leaf portion with one heaped tablespoon of the filling while keeping at least 1cm from each side of the leave without filling. Fold the edges and roll each leave until it is completely rolled up. (See the step-by-step pictures for guidance)

Step 6

Once all the chard leaves are stuffed, in a large non-stick saucepan arrange the stuffed chard leaves one side by side to the other, and once the bottom of the saucepan is full with the stuffed chard leaves arrange another layer of stuffed chard leaves on top of them until all of them are inside the pan. Pour on top of them the remaining juice from the filling, and enough water to have them covered, and on top cover the stuffed leaves with a dish (resistant to heat) to keep them in place and avoid them to open. Cover the saucepan with its lid, bring to a boil, reduce heat to low and simmer over low heat for 10 – 15 minutes until the rice is cooked (check the cooking time of the rice in the package to estimate the required time).

Step 7

Carefully remove the dish and remove the chard stuffed leaves from the heat. Serve hot or cold.