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["Saute rice/orzo and garlic in butter for 1 minute, add almonds.", "Stir just until almonds become a bit brown.", "Turn off heat, stir in remaining ingredients.", "Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown.", "Turn off heat, stir in remaining ingredients.", "3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go.", "In a 9X11"" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2"" deep.", "Rinse chard leaves and cut off any stem.", "Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover.", "Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green.", "After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the ""less cooked"" ones on the top to steam more thoroughly.", "Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end.", "Fold each side over the filling, then roll up from the stem end ""burrito style"
