Stuffed Chard
A really yummy way to use up leftover rice.


1 onion, chopped
cooked brown rice (recipe says 2 1/2 cups, but I recommend a little less, so use whatever you have)
1 1/2 cups cottage cheese
1 egg, beaten
1/2 cup chopped parsley
1 T dill
3/4 t salt
1 bunch chard
a little bid of sweet tomato sauce for topping, if desired


Preheat oven to 350.

Saute onion in oil.

Mix all ingredients.

Wash chard and remove stems and ribs.

Place about 2 tablespoons of filling in leave and wrap into a square pocket. Place pockets in a greased casserole dish. (Very important to grease it well, including the sides and the lid. You may even want to consider spraying the leaves with a little bit of oil, if not using sauce).

Cover dish and bake for 30 minutes.


makes about 16 leaves; serves 3-4


Laurel's Kitchen, pg. 271