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
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.