Adapted from:

Serves 4 as a main, 6 to 10 as an appetizer 



  1. In a medium saucepan, add brown rice and water. Bring to a boil, reduce to a simmer, cover, and cook on low for 45 minutes, or until rice is tender and all the water has been absorbed. (Alternatively, prepare rice in a rice cooker, using device instructions).
  2. In a large high-sided skillet or medium pot, heat oil over medium heat. Add finely chopped chard stems, onion, garlic, oregano, salt, and pepper. Cook over medium heat until vegetables are softened and translucent, about 10 minutes. Take off heat, add in olives, chickpeas and/or feta, and vinegar. Mash with a fork or back of a spoon until chickpeas or feta are slightly broken down and mixture holds together. Stir in cooked rice. Chill until cool to the touch, about 1 hour. Once chilled, mix in dill and currants or raisins.
  3. To roll the dolmades, lay a chard leaf with the inside facing up and the stem bottom towards your body. Press the palm of your hand to crush the stalk slightly. At the bottom of the wrap (leave a ½-inch border on the bottom and 2 sides), scoop 1/3 cup filling; form into a log shape. Tuck in the two outside pieces and roll into a “burrito” shape. Place seam side down on a plate and chill until ready to steam. Repeat with remaining ingredients. 
  4. Place dolmades seam side down in a large steamer basket (steam in batches if your steamer basket is small). Steam for 3 to 5 minutes, or until warmed through. Transfer to a plate and serve warm, room temperature, or chilled. These are great on their own, or served with hummus or tzatziki for dipping.