2 cups assorted mushrooms, chopped
8 leaves chard, stems removed
3 cups short grain white or brown rice, cooked
2 green onions, minced
½ cups parsley, chopped
½ cups mint, minced
2 cups vegetable stock
1 cup tahini
¼ cups lemon juice
¼ cups olive oil
2 tsp cumin
salt and pepper
1)Bring the vegetable stock to a boil over high heat. Toss in the Swiss chard leaves, a few at a time until wilted, about 30 seconds. Remove and set aside. Do the same with the rest of the leaves.
2)Heat a sauté pan over medium high heat. Add the olive oil and heat through. Toss in the shallots and sauté for 3 minutes. Add the mushrooms and sauté until soft, about 8-10 minutes. Mix in the rice, parsley and mint. Season the mixture with salt and pepper.
3)Lay the chard leave flat on a table or counter. Place some of the rice mushroom mixture down the center, lengthwise. Roll up tight, like a cigar, and place on a steamer tray. Steam, covered, over the top of the vegetable stock until the rice is heated through, about 15 minutes. Remove and cut into 2 inch long pieces.
4)Mix the tahini with the lemon juice and cumin. Season with salt and pepper and serve drizzled over the chard bundles.