Stuffed Swiss Chard Leaves

stuffed swiss chardThis is a variation of a more complex recipe involving cousa, which is a pickled zucchini, we use chard leaves instead.

10 -15 Swiss Chard leaves

1 cup uncooked rice (any kind)

1 lb ground lamb

1/4 cup minced onion or garlic

1.5 quarts tomato sauce

1/4 cup (or more depending on taste) mint chopped

1/2 cup water

Salt and pepper to taste

Combine rice , ground lamb, salt, pepper and garlic in a bowl.  Flatten chard leaves with a rolling pin to break the stem.  Add 1/4 cup rice/meat mixture onto leaf.  Roll from top of leaf to bottom, trim excess stem.  Stack into an oiled baking dish.   Mix mint in with tomato sauce, pour over chard rolls.  Bake at 400 degrees for 1 hour, add water, bake another hour or until rice is thoroughly cooked.