Swiss chard cabbage rolls with goat cheese, lentils and brown rice

Ingredients:

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.

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.