RECIPE: Goat Cheese and Chard Rolls

WARNING: This dish is super Yummy.  It does have more steps and ingredients than what I’m comfortable handling, but if I can do it you can do it. A client sent me this recipe from “bite this” and I’ve made it 3 times this month, impressing my dinner guests (and myself) each time!

I did have to go to 2 different grocery stores to get the ingredients, but that’s only because Trader Joe’s didn’t have fresh mint (a key ingredient) and chard.

This dish tastes like a magically scrumptious lasagna.

chardroll chardrollfilling

2 bunches of chard (about 6 leaves in each)

2 cups brown rice (I used TJ’s jasmine brown rice)

1 packed cup of arugula

1 small 6 oz goat cheese sleeve

1/2 cup chopped mint leaves

1 cup cooked lentils (I used TJ’s ready to serve, but bet use could use a canned version)

1 tsp sea salt

1/2 teaspoon ground pepper

2 cloves minced garlic

1/2 cup grated parmesan

2 Tbsp Olive oil

1 16 oz jar of marinara sauce (you choice, I used 3 cheese TJ’s)

chardrolls

—————-

  1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 9 by 13-inch glass baking dish with olive oil for non-stick. Set aside
  2. Bring a large pot of salted water to a boil over high heat. While the water is heating up, 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 5 inches long and 3 inches wide. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.
  3. 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.
  4. Spoon 1/4 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
  5. 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.

Now, go get your chard on!

chardroolcooked

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Madeleine Vanstory attended Duke University and began her post-graduate journey at The Elaine Clark Center working with special needs children. She went on to work as a Clinical Research Scientist running clinical trials for the CDC and developing medical devices for Welsh Allen, Abbot Labs, Roche and Johnson & Jonhson Her work included non-invansive cervical cancer detection, continuous diabetic glucose monitoring, non-harmful infant bilirubin level detection and studying Vitamin C's anti-aging effects on the skin. Madeleine attended Medical school at The Brody School of Medicine at East Carolina University and completed a residency in Family Medicine at Moses Cone Hospital in Greensboro NC. Dr. Madeleine Vanstory is a board certified Family Physician who has practiced all over the world. She has lead medical missions in Kenya and Honduras. She has participated with Operation Smile in Russia, she has patients in North Carolina, Maine, Oregon and New Zealand. Dr. Vanstory has worked the medical tents in the Marine Corps marathon in Washington DC and at the Kona Ironman World Championships. And Dr. Vanstory has marched with the Surgeon General promoting "Exercise is Medicine" at the World Congress Sports Medicine Conference. Disillusioned by the current health care system and armed with the realization that culture, nutrition and emotional well-being have a profound impact on health, Dr. Vanstory now motivates clients and patients to discover the healthiest versions of themselves through humor, counseling in her "Upgrade Your Health" Wellness Program.

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