Recipe Archives->Vegetarian->Red Chard 02

 
Cooked Red Chard
 
16 chard leaves
2 1/2 cups cooked brown rice
1 onion, chopped and cooked in a little oil
1 1/2 cups low-fat cottage cheese
1 beaten egg
1/2 cup chopped parsley
3/4 cup raisins
1 tsp dill weed 
3/4 tsp salt

Remove stems from chard leaves.  Combine remaining ingredients.
 
Soften the leaf ribs by cutting halfway through or rubbing them
along the edge of the table or something if the leaves are large.
Glob some of the filling mixture on each leaf about a third of the
way from the bottom.  Fold and roll into square packets, using a
toothpick to fasten each one. Bake in an oiled casserole for 30
minutes at 350 or steam for about 20 minutes. These are good the
next day for brown-bagging - not necessary to reheat them, as they
are fine cold or at room temperature.

Printable version: red-chard02.txt.