Goat Cheese, Texmati Brown & Wild Rice Rolls

Probably the BEST vegetarian dish I have ever made... thanks to Giada De Laurentiis! I have a few variations that make this a little less expensive, and a little more healthy...heyhey!

Ingredients
Butter, for greasing the baking dish
6 large Swiss chard leaves (about 1 1/4 pounds)
Salt

Filling:
2 cups cooked Royal Blend Whole Grain with Texmati Brown & Wild rice
1 packed cup baby arugula leaves, chopped
1/2 cup goat cheese, at room temperature (4 ounces)
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
One 26-ounce jar marinara or tomato-basil sauce
1/2 cup shaved Parmesan (2 ounces)
2 tablespoons olive oil

Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.

Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.

For the filling: In a medium bowl, mix together the rice, arugula, goat cheese, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.

Spoon 1/3 cup of the filling (one ice cream scoop) onto the end of each chard leaf and roll up.

Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.