Side Pannel
Swiss Chard Rolls with Mushroom Filling
Swiss Chard Rolls with Mushroom Filling
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Vegetables
Ingredients List
- 12 lg Swiss chard leaves
Directions
FILLING
1 c Onions; finely chopped
4 Cloves garlic; minced
1 ts Olive oil
1 Stalk celery; chopped
1/2 ts Dried marjoram
1 c Mushrooms; sliced (4 oz)
1 tb Dry sherry
1 tb Soy sauce
1/2 ts Dried dill
1 pn Thyme
1 c Cooked bulgur
1 c Cooked brown rice
2 tb Currants
1 tb Fresh lemon juice
2 lg Tomatoes; sliced (optional)
1 c Tomato juice; optional
Nonfat sour cream or yogurt;
-optional
Serves 4-6 people.
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 350F.
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: 206 Calories; 2g Fat (9% calories from fat); 8g Protein; 42g
Carbohydrate; 0mg Cholesterol; 757mg Sodium Food Exchanges: 1 Starch/Bread;
3 1/2 Vegetable
1 c Onions; finely chopped
4 Cloves garlic; minced
1 ts Olive oil
1 Stalk celery; chopped
1/2 ts Dried marjoram
1 c Mushrooms; sliced (4 oz)
1 tb Dry sherry
1 tb Soy sauce
1/2 ts Dried dill
1 pn Thyme
1 c Cooked bulgur
1 c Cooked brown rice
2 tb Currants
1 tb Fresh lemon juice
2 lg Tomatoes; sliced (optional)
1 c Tomato juice; optional
Nonfat sour cream or yogurt;
-optional
Serves 4-6 people.
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 350F.
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: 206 Calories; 2g Fat (9% calories from fat); 8g Protein; 42g
Carbohydrate; 0mg Cholesterol; 757mg Sodium Food Exchanges: 1 Starch/Bread;
3 1/2 Vegetable
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