Swiss Chard Stuffed with Goat Cheese and Rice

In a saucepan or skillet large enough to submerge chard without folding, bring 2 cups salted water to a boil.

Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems.

Drain in a single layer on a paper towel-covered baking sheet. Set aside.

Preheat oven to 400°F.

Oil a baking pan with 1/2 tablespoon of the ghee; set aside.

Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in a large skillet over medium heat.

Add onions and garlic and cook, stirring occasionally, until tender.

Transfer to a large bowl with cooked and cooled rice and toss gently to combine.

Wipe out skillet with a paper towel, then heat remaining 1/2 tablespoon of the ghee and 1/2 tablespoon of the oil.

Add pine nuts and cook, stirring constantly, until golden brown.

Add to rice mixture along with raisins and goat cheese.

Season with salt and pepper.

To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf.

Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem.

Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.

Drizzle remaining 1/2 tablespoon oil over finished packets.

Cover loosely with foil. Bake about 15 minutes, until heated through.