COTTAGE LIFE RECIPE CONTEST WINNER, 2001

THIRD PRIZE:

Stuffed Swiss Chard Rolls // Judith Emslie 

Ingredients  

1/3 cup raw basmati or long grain rice (75 ml)
1 large onion, finely chopped
3 tbsp fresh parsley, chopped (45 ml)
1?3 cup water (75 ml)
1/4 cup ketchup (60 ml)
1 tspchili powder(5 ml)
1/2 tsp salt (2 ml)
hot pepper sauce, to taste
1 1/2 lbs extra-lean ground beef (750 g)
10 oz Swiss chard (2 bunches) (280 g)
1 can condensed tomato soup (10 oz/284 ml)
1 cup boiling water (250 ml)
Instructions:

1. Combine rice, onion, parsley, water, ketchup, chili powder, salt, and hot sauce. Add ground beef. Mix well.
2. Remove and reserve about half the stem of each Swiss chard leaf. With the leaf stem end towards you and concave side up, place a 1" (2.5 cm) thick roll of meat mixture at bottom of leaf, leaving margins on sides. Fold one side over and roll up leaf. Tuck other side in. Place seam-side down in greased 10" x 10" (25 cm x 25 cm) baking dish. Chop reserved stems. Sprinkle around rolls.
3. Combine soup and boiling water. Pour over rolls. Cover pan lightly with aluminum foil. Bake in preheated 375?F (190?C) oven 65-75 minutes, or until heated through. Makes about 6 servings.

Cottage Tips:
  1. If leaves are stiff to roll, soften in microwave a few seconds.
  2. This dish can be made a day or two ahead and kept covered in the refrigerator. Reheat, covered, to serve.