By: Jenny Breen
For the Rolls
- ½ cup wheat berries from Sunrise Flour Mill and 1 cup wild rice in 2 cups water, set aside (You can substitute brown rice or any other grain you have on hand)
- 2 dozen chard leaves, stems removed (and saved), blanched for 20-30 seconds, set aside
- 2 tablespoons olive oil
- 1 small onion, diced (use 2 bunches ramps if in season)
- 3 cloves garlic, minced
- Chard stems, diced small
- 2 tablespoons dill weed or 1/4 cup fresh dill, chopped
- 2 teaspoons salt
- 2 tablespoons lemon juice
- 1 cup cooked lentils, or ground meat (lamb, pork, chicken, turkey) or minced nuts
- ½ cup currants or other dried fruit, minced (optional)
- Olive oil for coating pan and drizzling over rolls (about 3 tablespoons)
For the Yogurt Goat Cheese Sauce
- 8 oz. soft goat cheese from Singing Hills Dairy
- 3 Tablespoons plain yogurt
- 2-4 Tablespoons olive oil
- 2 Tablespoons minced herbs (green garlic, dill, parsley, mint etc.)
- Salt and pepper to taste
Heat oil and sauté onion and garlic until tender, about 3 minutes, then add chard stems and sauté until soft–about another 3 to 5 minutes. Add dill, salt, and lemon juice, cooked lentils/ground meat or nuts and cooked rice. Remove from heat and mix well. Add dried fruit if using.
Lay out chard leaves with the rough vein-side up, and spoon about a tablespoon of filling into the centers. Fold the sides in and then roll all the way to the top of the leaf.
Place the roll, seam side down in oiled pan. When pan is filled, drizzle with olive oil and a little water or lemon juice, cover and heat for 15 minutes. Makes 24 rolls.
For the sauce, combine goat cheese and yogurt with whisk, add oil to desired consistency (can be used as a ‘dip’ or a sauce, depending on how thick you make it. Add herbs, salt, pepper and whisk well. Pour or spoon over rolls.