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Wash the rice very well and leave to drain.
Put the preserved anchovies into a bowl of water and change the water a few times while you are preparing the other ingredients.
Wash the chard leaves and shake off some of the water.
Remove all of the stalk by cutting down the sides of the leaf. Slice the green chard leaves and cut the slices in half.
Finely chop the onions and cook in one Tspn of water in a low sided pot (if you have one) until the water has evaporated and the onions are starting to soften.
Add the olive oil and cook the onions, stirring occasionally, until they turn yellow and translucent.
Add the drained rice and stir in. Continue to stir for 3 - 5 minutes.
Remove the anchovies from the water and chop finely.
Add the chopped anchovies and chard to the rice in the pot but do not stir it in.
Add the salt and pepper, put the lid on and turn off the heat.
Meanwhile boil some water. After waiting 5 minutes add 1 1/4 cups of the hot water to the pot. Put the lid back on and cook over a medium heat for 10 minutes, then turn the heat down to low.
When all of the water has been absorbed, remove from the heat and place a clean tea towel between the pot and the lid and leave to rest for 15 minutes.
Do not stir the pilav until just before serving.
This can be served either hot or cold and can be kept in the fridge for a week. Be sure to use good quality cold pressed olive oil.