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Add a photoServings: 6
Ingredients
- 1/2 tbsp. oil
- 1 1/2 c. cooked rice, millet or possibly lentils
- 3/4 c. mashed tofu or possibly cottage cheese
- 1/4 c. minced parsley
- 1/2 c. grated cheese
- 2 cherry tomatoes (in season)
- Herbs & soy sauce to taste
- Bread crumbs (optional)
Directions
- Lightly saute/fry vegetables in oil. Stir in rest of ingredients. If watery thicken with bread crumbs. Cold. Steam Swiss chard to soften, put approximately 1/3 c. stuffing fold in center of chard leaf, roll up. Put in 9 x 13 inch baking dish.
- Make a sauce of 1 can tomato soup and 1 can of lowfat milk. Pour over top and bake covered at 325 degrees for 45 min. Can omit grain and substitute 1/4 c. bread crumbs and minced, boiled egg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 185 | 69% |
| Total Fat 21.07g | 26% |
| Saturated Fat 12.25g | 49% |
| Trans Fat 0.03g | |
| Cholesterol 52mg | 17% |
| Sodium 275mg | 11% |
| Potassium 209mg | 6% |
| Total Carbs 14.01g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.69g | 1% |
| Protein 6.56g | 10% |
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