A meatless dolma where chard/beet leaves are wrapped around a spiced rice filling and cooked in olive oil. With the leaf's slightly earthy taste and minty filling, this recipe adds a different color to olive-oil tables.
Blanch the beet greens briefly in boiling water until soft enough to fold, then drain; trim off the thick stems.
Soften the onion in olive oil, then add the washed rice and spices, and sauté until the rice releases its oil, then let it cool slightly.
Place a little filling on the stem side of the leaves and roll them up snugly, folding in the edges first. Caution: The rice will swell, so use only a little filling.
Arrange the rolls in a pot, add hot water and lemon juice, press down with an inverted plate, and cook over low heat until the rice softens, then let cool and serve.
Important: Boil the chard leaves very briefly, just until they soften enough to fold; overboiled leaves fall apart. Cut away the thick stems and ribs. Best served at room temperature. Vegan.
If you can't find beet leaves, you can use the same filling with grape leaves or chard leaves; each leaf brings its own slightly different flavor to the rolls.
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