Stuffed Swiss Chard or Cabbage

Filling: 

1 bunch Swiss Chard 2 Tbsp. ginger (opt)

1 c. brown rice     l/2 c. sesame seed

l/2 c. millet (Optional)        l/2 c. wheat berries (opt.

l onion, chopped              3 cloves garlic,chopped

l/2 c. almonds chopped    l/2 c raisins, soaked in wine

l Tbs. oregano                  l Tbs. tumeric (opt)

Carefully clean each leaf and remove the tough white stem. Stack leaves on a steamer and steam for a maximum of 2-4 minutes. Watch carefully. Leaves should be limp and malleable but not too fragile.

Place 2 Tbsp. of filling in leaf and fold bottom up, sides over, and top down, making an envelope-like packet. (Fold as for blintzes) Bake at 300* approximately 30 minutes.

FILLING:  Saute onion, garlic, almonds, oregano, parsley and sesame seeds. When lightly browned, remove from heat. Cook grains and other mixture, plus raisins and more herbs, if necessary. Salt, pepper to taste. If using ginger and tumeric, add them to grain mixture during original cooking.