Makes apx. 8-10 wraps

1/3 Cup Red Onion Diced Small
1/2 Tsp Sugar
1/8 Cup Olive Oil
1 Tsp Minced Garlic
1/4 Cup Orange Bell Pepper Diced Small
1/4 Cup Yellow Bell Pepper Diced Small
1/3 Cup Broccoli Rabe - No stems, cut into apx 1 inch pieces
1/2 Chive Minced
1/4 Tsp Thyme
6 Shakes Oregeno
2 Pinches Fresh Dill
1 Tsp Peppercorn Medley Ground
1 Tsp Garlic Sea Salt
1 Pinch Dried Parsley
2 Tsp Diced Tomatoes
1 Tsp Kosher Salt
2 Tsp Tomato Paste
8-10 Swiss Chard Leaves, No Stems
12-15 Bacon Strips
1 Cup Long Grain Wild Rice - No Seasoning
Metal or Wooden Skewer Sticks

Cook rice according to directions. I use Uncle Ben's Long Grain and Wild Rice plain, discard the seasonings.

Cook 5 pieces of bacon until crispy then crunch into small pieces. I cooked them, put them in a paper towel and crumpled them, removing the soft fatty pieces.

Add Olive Oil to large frying pan on medium heat. When oil is hot, add diced red onion and sugar. Stir and cook until onion is soft.

Add minced garlic, bell peppers, broccoli rabe and chive. Cook until soft.

Add thyme, oregeno, dill, peppercorn medley, garlic sea salt, parsley, diced tomatoes, kosher salt, tomato paste and long grain wild rice. Stir often. Cook 3-5 minutes till hot then add crunched bacon. Stir 3 more minutes. Remove from stove.

Heat up a pot of salted water, do not bring it to boiling. Rinse the swiss chard leaves and add them to the hot water. Cook for 5 minutes and drain.

After the swiss chard has cooled off, lie the leaves flat on a plate or paper towel. Add about 2 tsp of the rice mixture to the center of the leaf. Take the tip of the leaf and the piece where the stem was and pull them together softly. Hold them down with one finger and then wrap the leaf like a small burrito. The stuffing should be completely inside the leaf. Repeat with the leaves until rice mixture is finished.

Take the uncooked bacon strips and wrap each leaf with 1 slice of bacon. Do this a bit diagonally so the bacon strip covers the whole wrapped leaf.

When all the leaves have been wrapped, take a skewer and put it through the leaf from end to end. You can put 2 on a skewer, keep about an inch between them.

Place the skewered leaves on a medium hot grill until the bacon is slightly crispy to the touch, about 15 to 20 minutes.

Remove from grill and enjoy.

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