Stuffed Swiss Chard with lemon olive oil sauce السلق المحشي بالزيت

4 bunches of chard leaves

2 green onions
1 cup chopped mint
1 bunch parsley
1 cup aborio rice
1 cup olive oil
4 lemons juiced
salt to taste
1 small bunch parsley
1 cup chickpeas
hot water

how2:
In a pot add water bring to a boil while you clean and cut up the chard leaves.
cut the leaves by removing the green leaf from the hard stem cut into desired size I cut mines into 4 pieces. place into water for 1 min remove set aside, repeat until you have done all the leaves.

in a bowl combine olive oil,rice,parsley,mint,parsley,chickpeas and lemon mix well some salt and set aside.
 roll each leaf by adding some rice fold over the edges slightly  and roll tightly, these can be done not as tight as a grape leaf they have already been slightly cooked so the goal is to finish cooking the vegetable and rice mixture.

repeat and place into the desired pot. once you have rolled each chard leaf strain the mixture and pour the lemon olive oil over the top add water just enough to cover, season with some salt.

bring pot up to a boil but be sure to place a plate on top to prevent the chard from floating up. once it boils reduce heat and cook for about 45-60mins until chard is soft and rice is cooked.

serve room temperature or cold.