Goat Cheese, Lentil & Brown Rice Rolls

Goat Cheese, Lentil & Brown Rice Rolls

I have never bought or used Swiss chard leaves in my life—so this was a first.  THAT alone was an experiment for me in and of itself.

Have you ever tasted chard?!  Blech!

Goat Cheese, Lentil & Brown Rice Rolls

Made with Swiss chard leaves, cooked lentils, short grain brown rice, goat cheese, fresh chopped garlic, baby arugula, fresh chopped mint, olive oil, and salt & pepper; topped with marinara sauce and Parmesan cheese.

Once the product was actually finished, it was surprisingly edible.  The sauce and cheese really helped GREATLY with the Swiss chard taste that’s for sure!  I’d definitely make this again and it’s great for vegetarians.

Recipe for—Goat Cheese, Lentil & Brown Rice Rolls

So, if you have nothing else to do today, get to know a Swiss chard leaf.  They’re definitely healthy and good for you, but—BLECH!

Take-Away Life Lesson:  Make sure to doctor up your Swiss chard leaves so it leaves you with pleasant tastes and after thoughts.

20 thoughts on “Goat Cheese, Lentil & Brown Rice Rolls

  1. Hello! Love your blog! Food, fashion, life….brilliant! Have to comment on swiss chard…it’s SO easy to grow…but I must admit, I prefer just about any other green to ‘chard…however, it’s great in recipes like the one you feature, and I often use it in place of spinach in veggie lasagna or minestrone. Bon Appetit!

      1. I’m in the “love swiss chard (or silver beet as we call it)” category. Keep trying to like it and you might find eventually you do. Nice with cooked with onion and garlic, then fetta and golden raisins tossed through

  2. i’d give Swiss chard a thumbs-up solo, but you’ve definitely gone one (or two or three) better with all of that cheese and the sauce 🙂

  3. Gotta admit it, I like Swiss chard, heaven knows why, but I do. Probably because it is very easy to grown so it was always in the veggie patch when I was a kid. We call it Silver beet and it is a close relative of the beetroot but, obviously, you eat the leaves instead. I used to make soup out of it, my kids called it compost soup, it looked bad but tasted great. Admittedly it wouldn’t be too nice solo but a knob of butter can improve anything…

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