SWISS CHARred By GREEK Dolmades

• 16 swiss chard leaves, stems removed and leaves steamed so they are plyable
• 14 cup raw rice, cooked
• 14 cup fine chopped mushroom
• 14 cup onion, finely chopped
• 1 tablespoon shallot, fine chopped
• 2 tablespoons sun-dried tomatoes packed in oil, finely chopped
• 3 cloves garlic, finely chopped (optional 1/4 tsp dried oregano (use fresh chopped, 1 tsp)
• 14 teaspoon dried cilantro (use fresh, chopped, 1 tsp)
• 2 tablespoons pine nuts, toasted
• 34 teaspoon hot mixed spice (piri-Piri, Mrs Dash Hot, Denzel's goumet hot - your favorite)
• 34 cup your favorite salsa (fresh is best)
• 4 tablespoons parmesan cheese, grated

1. Steam the Swiss Chard leaves,stems removed, dash in cold water and open them up on a plate ready for stuffing, you can layer them but it is important to open them fully Cook the rice and set aside.
2. In a skillet sprayed with veggie oil saute the onions, shallot, garlic& mushrooms until they are lightly browned Add the sundried tomatoes, stir well.
3. Add cooked rice.
4. Add pine nuts, stir.
5. Add 3/4 tsp hot spice mix.
6. Fill each leaf with at least a teaspoon of the rice mixture.
7. The amount depends on the size of the leaf.
8. ,turn the side of the leaf toward the top and fold in the sides, roll to make a cigar Place rolled Chard in a lightly sprayed low sided baking dish.
9. Top with Salsa Place in 400F oven for about 12 minutes.
10. Sprinkle with parmesan and allow the cheese to turn golden.
11. Serve hot.

swiss chard, rice, mushroom, onion, shallot, tomatoes, garlic, cilantro, pine nuts, mrs dash, your favorite salsa, parmesan cheese

Taken from www.food.com/recipe/swiss-charred-by-greek-dolmades-33399 (may not work)