16 lg. leaves Swiss chard
2 1/2 c. cooked brown rice
1 onion, chopped
1/4 c. oil
1 1/2 c. lowfat cottage cheese
1 egg, beaten
1/2 c. chopped parsley
3/4 c. raisins (optional)
1 tsp. dill weed
3/4 tsp. salt

Preheat oven to 350 degrees. Saute onion in oil. Mix all ingredients except chard leaves. Remove stems. Place 2 tablespoons of filling on the underside of the leaf and roll up into a square packet. Place seam side down in a greased casserole. Cover and bake for about 30 minutes or steam in steamer basket over boiling water until the leaves are tender, about 20 minutes. Bake any extra filling and serve with stuffed leaves. Serves 6 to 8.