2 tablespoons olive oil
5 scallions, minced
2 cups vegetable broth
1 cup jasmine rice
Sea salt and ground black pepper, to taste
½ cup chopped roasted cashews
½ cup raisins, presoaked in warm water until plump
¼ cup chopped dill
Juice of ½ lemon
A large bunch Swiss chard, stems cut off
Equal parts olive oil and lemon juice
In a saucepan, heat the olive oil over medium heat and sauté the scallions for 2 to 3 minutes. Add the broth, rice, salt and pepper. Cover and simmer for 15 to 18 minutes. The rice should be fully cooked but still firm. Remove from the heat. Drain excess liquid.
Transfer the rice to a mixing bowl and let it cool a bit. Add the cashews, raisins, dill and lemon juice. Toss a couple of times to combine. Set aside.
Bring water to a boil in a large pot. Blanch the chard leaves for 2 to 3 minutes, until they look tender. Dry each leaf in paper towel and cut out the middle rib to obtain two halves. Working horizontally, fill each half leaf (vein side up) with about a tablespoon of the rice mixture. Fold by tucking in the sides and tightly rolling the leaf into a spring roll shape. Arrange the rolls on a plate.
Whisk the olive oil and lemon juice until emulsified to make the vinaigrette. Spoon the vinaigrette on top of the stuffed leaves. Enjoy at room temperature or slightly chilled.