The Pioneer Woman Tasty Kitchen
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Goat Cheese, Black Bean and Brown Rice Rolls

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Level: Easy

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Description

Creamy goat cheese, black beans, and brown rice wrapped in Swiss chard leaves and baked in marinara sauce.

Ingredients

  • 6 whole Swiss Chard Leaves, Stems Removed
  • 2 cups Cooked Brown Rice
  • 1 cup Canned Black Beans, Drained And Rinsed
  • 1 cup Baby Spinach Leaves, Chopped
  • 8 ounces, weight Goat Cheese Crumbled
  • ½ cups Chopped Cilantro Leaves
  • ¼ cups Olive Oil
  • 2 cloves Garlic, Minced
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 2 cups Marinara Sauce

Preparation

1. Preheat the oven to 400°F. Lightly grease a 13 by 9-inch baking dish. Fill a bowl (big enough to fit the chard leaves into) with ice water and set aside.

2. Bring a large pot of water to a boil. Cut each Swiss chard leaf in half lengthwise. Add the chard leaves to the boiling water and cook for 10 seconds. Remove them from the water using a slotted spoon or spider. Transfer the chard leaves to the bowl of ice water for a few seconds, then remove them from the ice water and pat dry with paper towels. Set aside.

3. Stir together the brown rice, black beans, spinach, goat cheese, cilantro, olive oil, garlic, salt, and pepper in a medium bowl. Spoon 1 cup of marinara sauce over the bottom of the prepared pan.

4. Spoon about 1/3 cup of filling onto the end of each chard leaf, fold over the sides and roll up the leaf. Arrange the chard rolls, seam side down, in the pan. Spoon the remaining cup of marinara sauce over the top. Bake for about 20 minutes, until the rolls are warmed through.

This recipe is adapted from Giada de Laurentiis.

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