willowbrook farm

historic yellow springs


Goat Cheese, Lentil and Brown Rice Rolls

 What is one of the top New Years Resolutions?
Eating Healthier, why of course!
Here is a recipe that we tried and LOVED that fits that bill.
Hope you like!
I am going to try and post more of the recipes that we use in our house that we end up loving. I cannot promise you that I can take photos of each step, for that will happen in my next life, but will do my best. My family already thinks I am kooky for taking any pictures at all of our food. 
Here’s to freaking them out a bit more!
Cooking spray to coat the glass pan with (we used a coconut oil spray)
6 large Swiss chard leaves (about 1 1/4 pounds)
2 cups cooked short grain brown rice
1 packed cup baby arugula leaves, chopped
1 cup goat cheese, at room temp (8 ounces)
1 cup cooked green lentils (if you buy uncooked ones, make sure you leave enough time to cook them first)
1/2 cup chopped fresh mint leaves
1/4 cup extra-virgin olive oil
1 tsp kosher or sea salt
1/2 tsp. freshly ground black pepper
2 cloves garlic, minced
One 26- ounce jar marinara or tomato-basil sauce
1/2 cup grated parmesan cheese (2 ounces)
2 Tbls. olive oil, or unsalted butter diced into 1/4 inch pieces
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. 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 (no longer). Remove the leaves and rinse with cold water to stop the cooking. 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 tsp. salt, 1/2 tsp. pepper and garlic.
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 (I used olive oil), if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 mins. Cool for 5 mins and serve.

 I know that there a few steps but it really is quite worth it. Let me know if you try it and like it Mikey!

Happy healthy eating~

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