Goat Cheese, Lentil and Brown Rice Rolls

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I loved making this recipe! For me the joy of using the swiss chard leaves as roll-ups was so great and new for me! Being Lebanese I really enjoyed the parallel with Grape leaf rolls! Admittedly, I only had about half of the ingredients, substituted goat cheese for a crazy mix of 3 laughing cow foil wrapped wedges in tomato basil flavor and about half a tub of feta and the only fresh herb I had was basil so I used that and chopped up some kalmata olives very fine. I also browned 3 minced cloves of garlic and added red pepper flake Imixed 1/2 parmeggiano reggiano and mozarella for the top. It was in a word ... devine! Thanks Giada for another great healthy veggie recipe!

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Loved this recipe. Being a vegetarian for 35 years it was great to see a recipe with something besides cheese or tofu. These rolls were easy to make and fast.The only thing I changed was I used half the amount of goat cheese to reduce the amount of fat in this dish. Everyone loved them. No leftovers with this one. Scrumptious!

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The flavor in this really pops. It would be easy to make the rice and lentils the day before and just assemble the night you plan to serve. I did use extra swiss chard, as ours was not as wide as the one in the episode. I'll definitely be making this one again!

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I love all of Giada's recipes but this is my favorit. THANKS.

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AMAZING FLAVOR! I thought it was very easy to execute - it is slightly time consuming only when waiting on the brown rice and lentils to cook but otherwise comes together very quickly. I used 1/2 plain goat and 1/2 herbed goat and also used basil instead of mint (only because I'm not a huge fan of mint. My chard also shrank considerably when blanching but I bought extra so I was able to just line up two pieces next to each other and it worked out perfectly! Delicious alternative to lasagna. I will definitely be making this one again!

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Really tasty.

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This dish, while looking simple and tasty on television, was anything but. It had little if any flavor, the degree of difficulty that is necessary to make this dish is a misnomer. Finding Swiss chard (misnamed shards was not easy, and none of them were the size required of the dish. Once they are blanched for seconds, they shrink like a losing politician and are impossible to work with. Perhaps if I had Giada's kitchen staff, it would be easier. None of this makes up for the lack of taste or appeal. I've had hospital food that I'd gladly serve at a dinner before I ever served anything like this.