Name: Swiss Chard Rolls with Mushroom Filling
Ingredients: 12 lg Swiss chard leaves; 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

In response to two excuses why people do not evangelize: A Christian who has heard biblical preaching, participated in Bible studies, and has read the Scriptures and Christian literature for any time at all should have at least enough understanding of the basic message of Christianity to share it with someone else. Surely if we have understood the gospel well enough ourselves to be converted, we should know it well enough (even if as yet we know nothing else about the faith) to tell someone else how to be converted… Do we really want to say that we are too busy to fulfill the Great Commission of Jesus Christ to make disciples of unbelievers (Matthew 28:19-20)? Do we expect that at the Judgment Jesus will excuse us from the single most important responsibility He gave to us because we say, “I didn’t have time”?

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegan	Vegan, Vegetables, Vegetarian	4	servings

INGREDIENTS

12	lg	Swiss chard leaves
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

INSTRUCTIONS

FILLING
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
Recipe by: Moosewood Restaurant Lowfat Favorites
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Sep 10, 1998,
converted by MM_Buster v2.0l.

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