Swiss Chard Rolls Stuffed with Red Rice and Lentils with Creamy Roasted Red Pepper Almond Sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Cook the red rice in boiling water with a pinch of salt according to package directions until tender, about 25-30 minutes. Drain if needed and set aside.

2. 2

   While the rice cooks, bring a large pot of water to a boil. Blanch the Swiss chard leaves for 30-45 seconds, transfer them to a bowl of cold water, then drain and pat dry carefully. If the center rib is very thick, trim it down with a knife so the leaves roll more easily.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, carrot, and zucchini, and cook for 6-8 minutes until softened. Stir in 2 cloves garlic, the ground cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 1 minute more.

4. 4

   Transfer the sautéed vegetables to a bowl and mix with the cooked red rice, cooked lentils, and fresh parsley. Taste and adjust salt and pepper. This will be the filling.

5. 5

   For the sauce, place the roasted red peppers, almonds, plant milk, nutritional yeast, lemon juice, the remaining garlic clove, the remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender. Blend until smooth. If it is too thick, add the water little by little until silky.

6. 6

   Lay one Swiss chard leaf on the work surface. Place a portion of filling near the base, fold the sides inward, and roll tightly. Repeat with all 8 leaves and the remaining filling.

7. 7

   Spread a thin layer of sauce over the bottom of a baking dish. Arrange the rolls seam-side down and spoon the remaining sauce over them.

8. 8

   Bake for 20-25 minutes at 190 °C / 375 °F, until the rolls are heated through and the sauce is gently bubbling around the edges.

9. 9

   Let rest for 5 minutes before serving. Plate the rolls and spoon the sauce from the dish over the top.