Goat Cheese, Lentil and Brown Rice Rolls

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a very tasty dish!! My husband loved it!!! Make sure you buy big chard leaves when you go to buy them, and dip with tongs for a few seconds one leaf at a time. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic recipe. The Swiss chard leaves I had were on the small side so I didn't make the rolls. I parboiled the chard and layered half of it in the casserole, then the filling, then another layer of swiss chard. Everyone loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish tasted great! We decided to incorporate one meatless dish in our weekly rotation and this is a keeper. I watched the episode and was able to prepare the swiss chard just fine. Some other reviewers had a hard time w/ this part. Giada put in each leaf one at a time w/tongs and it really just needs a few seconds in the hot water, not 10 sec like the recipe says. The only thing I did different was use herbed goat cheese to add more flavor. My husband loved it and he is an absolute meat lover. I do plan on trying this again with sweet italian turkey sausage. I think this would be a great compliment to all the good stuff in the rice mixture. I could eat this as is again and again. This recipe doesn't need tweeking. I'd say try it as is at least once before changing it up.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a very refreshing meatless dish, good alternative to a lasagna roll. Afraid the recipe sounded a bit bland, so I used 1/2 herbed goat cheese and feta. Also substituted half the rice with a cup of soy sausage crumbles to add more protein. Have to be in a cooking mood for sure, lots of little steps and a bit messy. The chard leaves do not stay whole, never saw the show to see how she did it, but you just had to kind of gather the leaf parts together, fill, and roll. No bother with trimming the leaves, just work with what you got. Would make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First of all, the filling is incredible and I will probably be making it again. But the recipe is a disaster! I went through 2 batches of chard, each of which disintigrated with the blanching process. How do you take a ball of wet leaves and separate and unfold them without them falling apart? I don't know how she did it, but I won't be trying that again. If I make this again I would just chop up the leaves and mix them with the filling. Still tastes the same and way less headache.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very good and packed with flavor verrrrry filling. I made two batches 1 for me and one for a vegeterian friend I had enough filling I could have made 2 batches with one put all extra filling on top it was very yummy and filling!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yes indeed tasty! I didn't buy arugula, instead I used kale as a substitute. It came out great. I love how the velvet consistency and savory of the goat cheese opposes the mint and other seasonings. The brown rice makes it hearty in combination with the lentils and feels filling. It easy to get very creative with this recipe and that's part of what makes it so beautiful! I think made a mistake with the chard leaves during preparation. Instead of making long big rolls I used halves that I cut when removing the stems. I made 1 1/2 - 2 inch long rolls and gave the dish a dolma feel to it. I can't wait to have leftovers (cause you know these are going to be even tastier tomorrow. I am also making fresh homemade marinara next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was so very yummy !! I did tweak it a bit, added a little lemon zest, juice of half lemon and some toasted walnuts to the filling for added crunch

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made a few adjustments to include protein. I used a pound of chicken spinach and feta sausage, casing removed, crumbled and sauteed in a bit of olive oil. I deleted the brown rice and used lite cream cheese as goat cheese was not available. My hubby LOVED it! I think next time though, I will use a combination of ricotta cheese (with the addition of a whole egg and ground turkey/chicken with a bit of additional seasoning if necessary. I may add back the brown rice to soak up the moisture from the tomato sauce. Easy to make and very inviting, uncommon flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was wonderful! We aren't vegetarians but when I watched the episode it just looked so good I had to try it. It was easy and inexpensive to make. I have one child that doesn't care for goat cheese so I substituted it with farmers cheese. We all loved it! It's going to be a repeat often...thanks.