Stuffed Chard Or Grape Leaves
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Pine nuts/Slivered almonds||1⁄4 Cup (4 tbs)|
|Onions||2 Large, chopped|
|Chopped parsley||1⁄2 Cup (8 tbs), chopped|
|Cooked brown rice||2 Cup (32 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Dill weed||4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||3⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Lemon juice||1 Tablespoon|
|Swiss chard leaves/20 large swiss chard leaves||40 Small|
Heat oil in a wide frying pan over medium heat; add nuts and cook, stirring, until golden.
Remove nuts with a slotted spoon and set aside.
Add onions to pan and cook, stirring frequently, until golden brown (15 to 20 minutes).
Add parsley and cook for 2 minutes.
Remove pan from heat and stir in rice, raisins, dill, salt, cinnamon, allspice, red pepper, and lemon juice.
Stir gently to blend.
If using chard, wash leaves, cut off stems, and save for another use.
Cut large leaves in half lengthwise; leave small leaves whole.
Drop leaves into a large kettle of boiling water and blanch for 1 minute; drain.
Plunge leaves into a bowl of cold water to cool, then drain again.
Spread leaves, veined side down, on a flat surface.
Place 1 scant tablespoon filling near stem end, fold in leaf's sides, and roll up.
If using grape leaves, drain, rinse with cold water, and drain again.
Spread leaves, veined side up, on a flat surface; cut off stems.
Place 1 scant tablespoon filling near stem end, fold sides in, then roll up.
Arrange filled leaves, seam side down, in a single layer in a greased baking pan.
Sprinkle with the water.
If made ahead, cover and refrigerate.
Bake, covered, in a 350° oven for about 25 minutes (35 minutes, if refrigerated) or until hot.