Kat’s Stuffed Swiss Chard

8 large leaves Swiss chard
1 + 1/4 cups cooked brown rice
1 onion, chopped
2 Tbsp. oil
1 cup cottage cheese
1 egg, beaten
1/4 cup chopped parsley
3/4 cup raisins
1 tsp. dill weed
1/2 tsp. salt

Preheat oven to 350F.

To create the filling, saute onion in heated oil and then combine it with all ingredients except chard. Wash and dry chard leaves and remove stems.  Place 2 Tbsp. of filling on the underside of the leaf, a third of the way from the bottom.  Fold over the sides of the leaf and roll up into a square packet.  Place seamside down in a greased casserole dish. Do this to each leaf and pack them in the casserole dish. Cover and bake for about 30 minutes. Bake any extra filling and serve with stuffed leaves.

Serves 2-4

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