Swiss chard cabbage rolls with goat cheese, lentils and brown rice
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 477, total fat 29 G., saturated fats 10 G., proteins 18 G., carbohydrates 39 G., fiber 7 G., cholesterol 22 mg, sodium 1205 mg, sugar 2 G.
Calories 477, total fat 29 G., saturated fats 10 G., proteins 18 G., carbohydrates 39 G., fiber 7 G., cholesterol 22 mg, sodium 1205 mg, sugar 2 G.
These Italian-style rolls are made similarly to cabbage rolls, but instead of cabbage, they use Swiss chard leaves, and instead of meat, the filling is made of cooked green lentils with goat cheese and brown rice. These cabbage rolls are incredibly healthy, rich in fiber and protein. To make the Swiss chard more pliable, trim off the thick veins and blanch them for a few seconds in boiling water. The rolls are baked in marinara sauce under a layer of grated Parmesan cheese. This delicious dish is perfect for special occasions and vegetarian meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chard
- 6 large Swiss chard leaves (about 600g)
- Butter to grease the baking dish
Filling
- 2 tbsp. boiled brown rice
- 1 cup tightly packed finely chopped arugula
- 1 cup goat cheese, room temperature (220 g)
- 1 cup boiled green lentils
- 0.5 cup chopped fresh mint leaves
- 1/4 cup olive oil
- 1 teaspoon coarse salt + more to taste
- 0.5 tsp freshly ground black pepper + more to taste
- 2 cloves garlic, crushed
- 1 jar (740 g) canned marinara sauce or tomato basil sauce
- 0.5 tbsp. grated parmesan (60 gr.)
- 2 tbsp olive oil or salted butter, cut into 0.5 cm cubes.
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Recipes with similar ingredients: chard, brown rice, goat cheese, Parmesan cheese, marinara sauce, lentils, arugula, mint
Cooking the dish according to the recipe:
- Position a rack on the middle shelf of the oven. Preheat the oven to 200°C (400°F) and grease a 22-32 cm (9-13 in) glass baking dish. Set aside.
- Trim the thick stem vein from each Swiss chard leaf. Cut each leaf in half lengthwise. Trim the ends of the leaves so that each half is about 7 inches long and 5 inches wide. Bring a large saucepan of salted water to a boil over high heat. Add the Swiss chard leaves and blanch for 10 seconds. Remove the leaves and rinse them with cold water. Place them on paper towels and set aside.
- Filling:
In a medium bowl, combine brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and garlic. Season with salt and pepper to taste.
Place 1/3 cup of filling at the end of each chard leaf and roll up. - Place 1 tbsp. marinara sauce Place the mixture in the bottom of the prepared pan and spread it out. Arrange the rolls, seam-side down, in a single layer over the sauce. Top with the remaining sauce and sprinkle with Parmesan cheese. Drizzle with olive oil or scatter pats of butter on top, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Let cool for 5 minutes and serve.
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