1 cup of cooked brown rice
2 tablespoons of  currants
1 tablespoon fresh lemon juice
2 large tomatoes sliced optional
1 cup of tomato juice optional
nonfat sour cream or yogurt optional

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 3minutes. 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.

Per serving: 203 Calories; 2g Fat (9% calories from fat); 8g Protein; 42g Carbohydrate; 0mg Cholesterol; 756mg Sodium; 8 gm Fiber

Food Exchanges: 1 Starch/Bread; 3 Vegetable Yields: 4 Servings

Shared by: Donna; Points

MC Formatted by Mary [mnmpoms@ponyexpress.net]