This dish will make meat-lovers fall in love with Meatless Mondays! The filling is incredibly creamy, with a slight tang from the goat cheese, but has great crunch and texture from the chopped pecans. Don’t be intimidated by the various steps, because each step is quick and simple to execute. Swiss Chard Rolls will serve a family of 4, but also make great leftovers for an individual.
1 bunch Swiss chard
1 tsp. olive oil
2 portabella caps, diced
1 cup cooked brown rice
2 cups cooked lentils
2 cloves garlic, minced
1/3 cup pecans, roughly chopped
1 tsp. pepper
8 oz. goat cheese
1 24-oz. jar marinara sauce
1 cup parmesan cheese
Preheat oven to 400° F.
Bring a saucepan of water to a boil. While waiting for water to boil, cut the thick and fibrous rib from center of each Swiss chard leaf and discard. Cut each Swiss chard leaf down the center lengthwise, creating two long strips.
Line a plate with paper towels. Dip each Swiss chard leaf half into the boiling water for 2-3 seconds to soften, then place on paper towel-lined plate. Repeat until all leaves are softened.
Meanwhile, heat olive oil over medium heat and sauté diced mushrooms for 5 minutes. (Hint: Don’t salt your mushrooms! They will become wet and mushy instead of golden brown).
In a large bowl, combine rice, lentils, garlic, mushrooms, pecans, and pepper. Spoon goat cheese into mixture and stir well until all ingredients are evenly distributed.
Pour ½ cup of marinara sauce into the bottom of a large baking dish.
Lay flat a softened Swiss chard leaf onto your workspace. Using an ice-cream scoop (to keep scoops of mixture even for each leaf), scoop mixture onto one end of the leaf. Roll leaf around mixture, liking you’re rolling a lasagna noodle, then place roll into baking dish.
Repeat until all leaves are evenly filled with mixture.
Cover rolls with the rest of the jar of marinara sauce. Cover with parmesan cheese and a light drizzle of olive oil.
Bake for 20-25 minutes.