Directions
1.Wash hands with soap and warm water. Wash produce thoroughly and chop as directed.
2.Cook rice pilaf as directed on package and set aside to cool.
3.In a medium bowl, whisk together eggs, garlic, pepper, salt, and parsley. Stir in cooled rice pilaf and cooked turkey or chicken.
4.Set filling aside. Bring a large pot of salted water to a boil. Place a large bowl of ice water next to boiling water. Place a paper towel-lined baking sheet on counter close to the ice water.
5.Rinse chard well to remove any grit. Grab 2-3 chard leaves at a time by the stems. Holding stems, dunk leaves into boiling water and swish lightly for 1 minute. Remove from water and dunk leaves into ice water. Drain slightly then transfer to a paper towel lined baking sheet. Repeat with all of the chard leaves.
6.Arrange 1 leaf on a work surface, smooth side down. Cut off stem. If leaf is very large, cut in half.
7.Place 3 to 4 tablespoons on the leaf, then roll up like a burrito starting with the large end of the leaf. Repeat process with remaining leaves and filling.
8.Place rolls seam side down in a steamer basket inside of a large pot with one inch of water at the bottom. Bring water to a boil and steam the rolls for 6 to 8 minutes, until the internal temperature of the rolls reaches 160°F (measure with a food thermometer).