These are a vegetarian version of cabbage roll. Using swiss chard instead of cabbage leaves takes less time and tastes great.
1 cup cooked rice, quinoa or other grain
1 cup cooked lentils
2 cloves garlic
1 bunch swiss chard (7-8 leaves with stems)
1 cup Arugula or spicy mixed or other greens chopped
1 cup Tomatoes sauce or fresh diced tomatoes
Parmesan and or mozzarella Cheese
Saute onion, garlic and lower stems of swiss card until soft. Mix with rice, lentils and arugula. Place 2 tbsp of mixture on swiss chard leaf and roll, tucking in edges. Place side by side on a shallow baking pan. Top with tomatoes/sauce and cheese. Bake for 20-30 mins.