Swiss Chard Rolls Filled with Ricotta, Lemon Millet and Walnut over Creamy Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   Place the millet, water, and 1/2 teaspoon of the salt in a small saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the millet is tender and the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.

3. 3

   While the millet cooks, bring a large pot of water to a boil. Blanch the Swiss chard leaves for 30 to 45 seconds, transfer them to a bowl of cold water, drain well, and pat dry carefully. Trim or flatten the thickest part of the center rib so they roll easily.

4. 4

   Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook 30 seconds more. Remove from the heat and let cool slightly.

5. 5

   In a large bowl, combine the cooked millet, sautéed onion and garlic, ricotta, walnuts, Parmesan, egg, lemon zest, lemon juice, black pepper, parsley, and the remaining salt. Mix until the filling is evenly combined.

6. 6

   Lay one Swiss chard leaf on the work surface. Place 2 to 3 tablespoons of filling at the base of the leaf, fold in the sides, and roll up. Repeat with all 12 Swiss chard leaves and arrange the rolls seam-side down in the baking dish.

7. 7

   Cover the dish with foil and bake the rolls for 15 minutes at 190 °C / 375 °F, just until heated through and set.

8. 8

   Meanwhile, make the sauce. Add the roasted red peppers, Greek yogurt, the remaining tablespoon of olive oil, and the smoked paprika to a blender. Blend until smooth and creamy.

9. 9

   Pour the pepper sauce into a small saucepan and warm it over low heat for 2 to 3 minutes, without letting it boil.

10. 10

    Spoon a layer of warm sauce onto each plate, top with 3 Swiss chard rolls per serving, and finish with extra parsley if desired.