1/2 tbsp. oil
1 1/2 c. cooked rice, millet or lentils
3/4 c. mashed tofu or cottage cheese
1/4 c. chopped parsley
1/2 c. grated cheese
2 cherry tomatoes (in season)
Herbs & soy sauce to taste
Bread crumbs (optional)

Lightly saute vegetables in oil. Stir in rest of ingredients. If watery thicken with bread crumbs. Cool. Steam Swiss chard to soften, put approximately 1/3 cup stuffing mix 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 milk. Pour over top and bake covered at 325 degrees for 45 minutes. Can omit grain and substitute 1/4 cup bread crumbs and chopped, boiled egg.