Stuffed Swiss Chard

From Cooking with Bon Appétit Vegetables Cookbook

12 to 15 large Swiss chard leaves

5 tablespoons oil

1 small onion

2 garlic gloves,minced

1/3 cup minced parsley

1 cup finely shredded cabbage

1 cup chopped mushrooms

2 cups, cooked brown rice

1 egg, beaten

1 teaspoons dried oregano

salt and pepper

1 small onion, thinly sliced

1/4 cup minced parsley

1 32-ounce can tomato juice

2 teaspoons cinnamon

1 1/2 cups feta cheese, crumbled (optional)

Place chard in steamer over medium heat and cook only until limp enough to be rolled; set aside.

Heat 3 tablespoons oil in large skillet over medium-high heat. Add chopped onion, garlic, and parsley and saute until onion is softened. Stir in cabbage and mushrooms and saute 3 to 4 minutes more. Mix in rice, egg and oregano, salt and pepper to taste.

Place 3 to 4 tablespoons of rice mixture in center of each leaf and roll envelope style, tucking in ends; set aside.

Add remaining oil to 2- to 3-quart saucepan. Place over medium-high heat, add onion, parsley and saute until onion is softened. Stir in tomato juice and cinnamon. Carefully lay stuffed leaves seam side down in sauce. Cover and simmer 20 minutes. Transfer to serving bowl and sprinkle with feta.