Swiss Chard Rolls with Creamy Millet, Lemon, and Toasted Almonds

Instructions

1. 1

   1. Preheat the oven to 190 °C / 375 °F.

2. 2

   2. Place the millet, water, and 1/2 teaspoon of the salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender. Turn off the heat and let it rest for 5 minutes.

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   3. While the millet cooks, bring a large pot of water to a gentle boil. Blanch the Swiss chard leaves for 30 to 40 seconds, transfer them to cold water, and drain well. Pat dry carefully and set aside.

4. 4

   4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and shredded zucchini, and cook 3 to 4 minutes more until some of the moisture evaporates.

5. 5

   5. In a large bowl, combine the cooked millet, onion, garlic, zucchini, fresh cheese, toasted almonds, parsley, lemon zest, the remaining 1/2 teaspoon salt, and black pepper. Mix until the filling is evenly combined.

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   6. Lay the Swiss chard leaves on a work surface. If any center rib is still too thick, trim it down with a knife. Place a portion of filling at the base of each leaf, fold in the sides, and roll into firm bundles.

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   7. In a baking dish, stir together the crushed tomatoes, gluten-free vegetable broth, lemon juice, dried oregano, and the remaining 1 tablespoon olive oil.

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   8. Arrange the Swiss chard rolls seam-side down over the sauce. Cover the dish with foil and bake for 20 minutes at 190 °C / 375 °F.

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   9. Remove the foil and bake 8 to 10 minutes more at 190 °C / 375 °F, until the sauce is lightly bubbling and the rolls are heated through.

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    10. Let rest for 5 minutes before serving. Plate the rolls with the lemon tomato sauce spooned over the top.