Ingredients:
1½ cups short-grain brown rice
1¾ teaspoons sea salt, plus more for sprinkling
1 small celery root (celeriac), peeled and cut into ¼-inch pieces
¼ teaspoon freshly ground black pepper, plus more for sprinkling
1½ tablespoons olive oil
12 large chard leaves, stripped from the stems and cut in half lengthwise
1½ cups semi-hard sheep’s-milk cheese
8 green onions (white and green parts, chopped)
¼ cup red bell pepper, diced
2 teaspoons fresh rosemary
2 teaspoons fresh chopped thyme
2 tablespoons apple cider vinegar
Directions:
1. Cook the rice in 3 cups boiling water. Reduce the heat to a simmer and cover. Cook for 35-40 minutes, or until tender.
2. Preheat the oven to 400 degrees F.
3. In a medium bowl, combine the celery root, ¼ teaspoon salt, the pepper, and the olive oil. Pour the mixture onto a baking sheet and roast 12-15 minutes, or until the cubes are golden brown, stirring once.
4. While the celery root is roasting, blanch the chard leaves in a pot of salted boiling water for 2 minutes. Rinse in cold water, drain well, dry and set aside.
5. In a large bowl, combine the rice, celery root, cheese, green onions, bell pepper, rosemary, thyme, vinegar, and 1 teaspoon salt.
6. To assemble rolls, lay one leaf flat on a cutting board or other smooth surface. Sprinkle with a pinch of salt and pepper on each leaf. In the middle of the leaf, place 2 tablespoons of the filling. Using your hands, shape the filling into a ½ x ½ -inch log. Fold the short ends of the leaf over the filling. Fold one side over the filling and then roll up the other side of the leaf, creating a small cylindrical package. Repeat with the others leaves and filling.
7. Serve at room temperature.
Makes 24 rolls