Stuffed Swiss Chard, submitted by Cris S.

8 large leaves Swiss chard
1 cup cooked white rice
2 (about 1/2cup carrots,coarsely grated)
1/2 fresh mint leaves, chopped
1/4 cup cucumber, seeded, peeled and coarsely grated
2 green onions, chopped
3 Tbsp low-sodium soy sauce
2 tsp fresh ginger, grated
1 tsp agave syrup or white sugar
1/2 tsp salt
1/4 tsp fresh-ground pepper
1/3 cup rice vinegar
3 Tbsp sugar
2 tsp toasted sesame oil
1 tsp red-pepper flakes
Directions
Prepare Swiss Chard:
Fill a large bowl with ice water and set aside. Fill a large saucepan with water and bring to a boil over high heat. Blanch chard leaves by submerging in the boiling water until the rib is softened and the leaves become limp -- about 1 minute. Transfer to the prepared ice bath, drain cooled leaves, and stack between sheets of towel until dry. Cut out the rib on each leaf and set leaves aside.

Make the Rolls:
Combine the rice, carrot, mint, cucumber, 1/2 the onion, 1 tablespoon soy sauce, ginger, agave or sugar, salt, and pepper in a large bowl. Place about 1/4 cup of filling in the center of a chard leaf and roll into a cigar shape. Repeat with rest of filling and leaves. Keep chilled until ready to serve.

Make the Dipping Sauce:
Mix the rice vinegar, sugar, remaining soy sauce, remaining onion, sesame oil, and pepper flakes in a small bowl until combined. Serve alongside rolls.