email printGoat Cheese, Lentil and Brown Rice Rolls

Goat Cheese, Lentil and Brown Rice Rolls

Some of my really great goals last only 1 week:  We are going to start “eating clean”…….. I’m going to write a business plan for my new job as a Stay at Home Mom……I will wash my hair more than 2 times a week…..I’m going to write a book….I will NOT wear my workout clothes all day….we will not watch tv on Tuesday nights…..Those great ideas come and go and I look at them and have a good laugh at myself.  One of those goals I looked to implement was “Meatless Monday”.  I will say that one lasted 2 weeks.   I mean truly, COME ON WOMAN, that isn’t even hard.  For whatever reason my selective memory kicks in though and I “forget” about my grand idea.  This recipe for Goat Cheese, Lentil and Brown Rice Rolls was way delish and you don’t even miss the meat.  Obviously you have to be a big fan of the goat cheese, which I find you are either a lover or a hater.  Aint no in-betweens with the goat cheese.

Anyhow, I shall continue on implementing my silly little goals (like the complete body detox where I had no sugar, caffeine, ate vegan, gluten free, etc…..lasted 3 days and my co-workers basically told me I was a b!tch without coffee and begged me to stop the madness).  Hmmmm…..I did just come across Dr. Oz’s 48 Hour Weekend Cleanse.  This sounds doable!  Right up my alley with the 48 hour thing.  Funny that it is a “weekend cleanse”.  Guessing because with any cleanse you turn into a complete @sshole, so better to be locked in your home for 48 hours like a caged animal so as not to injure someone.  I’m sure husband would really be on board with this idea.  Mama – coffee = sad and angry soul.


  • 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

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.

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