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1
Set the currants in a little warm water for 10 minutes, then drain.
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2
Parboil the rice in salted water for 12 minutes, then drain it in a strainer and cool under cold running water.
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3
Peel the onion and chop it fine; saute it for a minute in a skillet in one tablespoon of the olive oil.
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4
Wash and dry the chard, making sure not to damage the green leaves.
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5
Run a knife along the stalks, separating the green from the white.
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6
Cut the stalks into two-inch lengths.
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7
Put the flour and the tablespoon of coarse salt in three quarts of water.
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8
Bring to a boil and add the chard stalks.
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9
Cook them 10 to 15 minutes or until just tender, then drain well and chop coarsely with a knife.
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10
Heat four tablespoons of olive oil in a skillet over medium heat.
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11
Add the boiled chard stalks and saute them, stirring often, for five minute.
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12
Preheat the oven to 275 degrees.
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13
Put the sauteed stalks into a bowl and add the currants, pine nuts, parboiled rice, chopped onion and salt and pepper to taste.
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14
Form the stuffing into little balls, about a tablespoon of stuffing each, and rap each ball neatly in a Swiss chard leaf.
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15
Arrange the balls tightly in a baking dish, smooth side up.
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16
Sprinkle with the remaining three tablespoons of oil, add about one-fourth-inch water and bake about 35 minutes.
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17
Serve hot in the baking dish.
