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

INGREDIENTS

1 onion, chopped
oil
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

INSTRUCTIONS

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.

Serves

makes about 16 leaves; serves 3-4

Source

Laurel's Kitchen, pg. 271

Category

Dinner