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butter Swiss chard salt brown rice baby arugula goat cheese mint leaves extra-virgin olive oil kosher salt freshly ground black pepper garlic tomatobasil sauce Parmesan olive oil
Viewed: 36 - Published at: 6 months agoIngredients
- Butter, for greasing the baking dish
- 6 large Swiss chard leaves (about 1 1/4 pounds)
- Salt
- 2 cups cooked short grain brown rice
- 1 packed cup baby arugula leaves, chopped
- 1 cup goat cheese, at room temperature (8 ounces)
- 1 cup cooked green lentils
- 1/2 cup chopped fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cloves garlic, minced
- One 26-ounce jar marinara or tomato-basil sauce
- 1/2 cup grated Parmesan (2 ounces)
- 2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces
Method
- Place an oven rack in the center of the oven.
- Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.
- Set aside.
- Remove the thick stem from the center of each chard leaf.
- Cut each leaf in half lengthwise.
- Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide.
- Bring a large pot of salted water to a boil over high heat.
- Add the chard leaves and cook for 10 seconds.
- Remove the leaves and rinse with cold water.
- Drain on paper towels and set aside.
- For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic.
- Season with additional salt and pepper.
- Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
- Spoon 1 cup marinara sauce on the bottom of the prepared pan.
- Arrange the rolls, seam-side down, in a single layer on top of the sauce.
- Spoon the remaining sauce on top and sprinkle with the Parmesan.
- Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes.
- Cool for 5 minutes and serve.
