Cheesy Lentil and Black Rice Sorrel Rolls
Garden sorrel is not often used in the kitchen, but we’re here to change that. We’ll use its leaves to wrap (or roll, for that matter) a lentil and black rice mixture. You can easily transform this into a vegetarian dish if you’re using vegetarian parmesan (so, no animal rennet) or some other cheese.
Ingredients Needed for Cheesy Lentil and Black Rice Sorrel Rolls
water
20 ounces of garden sorrel leaves
½ cup green lentils, boiled
1 cup black rice, boiled
2 garlic cloves, crushed
salt
2 teaspoons of fresh mint, chopped
pepper
½ cup cottage cheese
1 tablespoon olive oil
1 cup basil marinara sauce
¼ cup parmesan, grated
How to Make Cheesy Lentil and Black Rice Sorrel Rolls
- Fill a medium-sized pot halfway with water and bring it to a boil.
- Add the garden sorrel and boil it for 2 minutes. Transfer the leaves on a plate and set them aside.
- Add the lentils, black rice, garlic, mint, cottage cheese, and olive oil to a bowl. Season with salt and pepper and mix until even.
- Wrap approximately 1 tablespoon of rice mixture in a garden sorrel leaf. Do the same with the remaining leaves and rice composition. We’ve ended up with 20 rolls, but your numbers may vary slightly.
- Transfer the rolls to a baking dish. Pour the marinara sauce over them and top with grated parmesan.
- Bake for 45 minutes at 360⁰F/180⁰C.