Rice Stuffed Chard Leaves
Soak the raisins in warm water.
Peel and dice the onion. Heat the butter in a large pot and sauté the onion until translucent. Add the rice and sauté briefly. Pour in the vegetable broth and bring to a boil. Cover and simmer over low heat for 30 minutes, until the rice has absorbed most of the liquid.
Blanch the tomatoes, peel, cut in half, remove the seeds and chop finely. Stir the chopped tomatoes, soaked raisins and 2 tablespoons of the sliced almonds into the rice. Season with salt, pepper and cinnamon to taste.
Rinse the chard and remove the stems. Boil the leaves in salted water for 10 minutes. Drain well and allow to cool slightly.
Distribute the rice mixture onto the blanched chard leaves and wrap tightly.
Place a steamer basket over a large pot of boiling water and steam the stuffed chard leave for about 10 minutes. Toast the remaining sliced almonds in a dry pan until golden brown. Arrange the steamed stuffed chard leaves on a large platter and sprinkle with the toasted almonds. Serve warm.