Swiss Chard Rolls with Mushroom Filling (3 PTS

Recipe Ingredients

12 teaspoons	60ml	Swiss chard leaves (large)
		Filling:
1 cup	62g / 2.2oz	Onions - finely chopped
4		Garlic - minced
1 teaspoon	5ml	Olive oil
1		Celery - chopped
1/2 teaspoon	2.5ml	Dried marjoram
1 cup	237ml	Mushrooms - sliced - (4 oz)
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Soy sauce
1/2 teaspoon	2.5ml	Dried dill
1		Thyme
1 cup	237ml	Cooked bulgur
1 cup	160g / 5.6oz	Cooked brown rice
2 tablespoons	30ml	Currants
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Tomatoes - sliced --optional (large)
1 cup	237ml	Tomato juice - optional
		Nonfat sour cream or yogurt - optional

Recipe Instructions

Remove the stems and tough ribs from the Swiss chard. Blanch the leaves in

boiling water for 3-4 minutes, until pliable.

To prepare the filling: saute the onions and garlic in the oil for 3

minutes.

Add the celery and marjoram, cover, and cook on medium heat for 5-10

minutes,until the vegetables are softened. Stir in the mushrooms, sherry,

soy

sauce, dill and thyme and simmer until the mushrooms are tender and juicy.

Remove from the heat and stir in the bulgur, rice, currants, and lemon

juice.

Preheat the oven to 350oF.

Prepare a 9 x 12 inch baking dish with a very light coating of oil or

cooking

spray. Cover the bottom with the tomato slices, and set aside.

Place 1/4 cup of the filling in the center of each leaf. Fold the sides of

each

leaf toward the center, and then roll it up form the stem end to the tip

to

form a neat little package. Place the rolls, seam side down, pour the

tomato

juice over them, and cover tightly with foil. Bake for 30 - 40 minutes

until

heated through. Serve the rolls with some pan juices spooned over the top,

and

garnish with the sour cream.

Per serving: 203 Calories; 2g Fat (9% calories from fat); 8g Protein; 42g

Carbohydrate; 0mg Cholesterol; 756mg Sodium; 8 gm Fiber

Food Exchanges: 1 Starch/Bread; 3 Vegetable

Shared by: Donna; Points

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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