From Canadian Living’s ‘The Vegetarian Collection’ by Alison Kent and the Canadian Living Test Kitchen

Makes 8 servings


1/3 cup dried Puy or green lentils, rinsed and drained

1 tbsp olive oil

1 onion, finely diced

1 cup basmati rice

2 tbsp dried currants

2 tbsp fresh dill

1/2 tsp dried mint

1/4 tsp each salt and pepper

Pinch cinnamon

Pinch allspice

1/2 cup crumbled feta cheese

2 tbsp toasted pine nuts

1 egg, beaten, 1 bunch Swiss chard

3 cups tomato sauce


In saucepan of boiling salted water, cook lentils until tender, about 20 minutes.  Drain.  In separate saucepan, heat oil over medium-high heat; saute onion until golden, about 5 minutes.  Add rice, currents, dill, mint, salt, pepper, cinnamon and allspice;  cook, stirring often, for 3 minutes.

Add 1 3/4 cups water; bring to boil.  Reduce heat and simmer, covered, until no liquid remains, about 12 minutes.  Turn off heat; let stand, covered, for 10 minutes.  Stir in lentils, feta cheese, pine nuts and egg.

Trim ends from Swiss chard stems; trim off whole stem if thick and tough.  In large pot of boiling salted water, blanch leaves for 1 minute.  Drain and spread on clean towel; pat dry.  Reserve 8 of the largest leaves; chop remaining leaves.  Spread chopped leaves in lightly greased 13 x 9-inch glass baking dish.

For each roll, place 1/2 cup rice mixture about 2 inches from stem end of reserved leaf; fold in sides and roll up.  Arrange in baking dish.

Pour tomato sauce over rolls.  Bake, covered, in 400’F oven until steaming and bubbly, 25 to 30 minutes.