This goat cheese, squash and black rice rolls came about because I had some left over black rice and squash and some rainbow chard in the refrigerator waiting for me to do something with it. So I think everything tastes better with tomato sauce and cheese…and there you have it.
Butter, for greasing the baking dish
4-6 large Rainbow or Swiss chard leaves
1 cup cooked black rice
1/4 cup goat cheese, at room temperature (4 ounces)
1 cup cooked yellow squash
1/2 cup chopped fresh mint leaves
1 teaspoon 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)
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 black rice, goat cheese, squash, basil, oregano, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.
Spoon 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 and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.