* Exported from MasterCook *

               Swiss Chard Rolls with Mushroom Filling

Recipe By     : Moosewood Restaurant Lowfat Favorites
Serving Size  : 4     Preparation Time :0:00
Categories    : Sides 3 Points Per Serving Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             large  Swiss chard leaves
                        ***Filling** -- 1/2" cubes
  1                cup  onions -- finely chopped
  4             cloves  garlic -- minced
  1           teaspoon  olive oil
  1              stalk  celery -- chopped
     1/2      teaspoon  dried marjoram
  1                cup  mushrooms -- sliced (4 oz)
  1         tablespoon  dry sherry
  1         tablespoon  soy sauce
     1/2      teaspoon  dried dill
                 pinch  thyme
  1                cup  cooked bulgur
  1                cup  cooked brown rice
  2        tablespoons  currants
  1         tablespoon  fresh lime juice
  2              large  tomatoes -- optional sliced
  1                cup  tomato juice -- optional
                        nonfat sour cream -- optional  OR Yogurt

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: sauté 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.

Description:
  "3 Points Per Serving"
Source:
  "Angela"

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Per serving: 199 Calories (kcal); 2g Total Fat; (9% calories from fat); 8g Protein; 
41g Carbohydrate; 0mg Cholesterol; 756mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates