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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.
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3
Set aside.
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4
Remove the thick stem from the center of each chard leaf.
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5
Cut each leaf in half lengthwise.
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6
Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide.
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7
Bring a large pot of salted water to a boil over high heat.
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8
Add the chard leaves and cook for 10 seconds.
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9
Remove the leaves and rinse with cold water.
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10
Drain on paper towels and set aside.
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11
For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic.
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12
Season with additional salt and pepper.
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13
Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
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14
Spoon 1 cup marinara sauce on the bottom of the prepared pan.
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15
Arrange the rolls, seam-side down, in a single layer on top of the sauce.
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16
Spoon the remaining sauce on top and sprinkle with the Parmesan.
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17
Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes.
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18
Cool for 5 minutes and serve.
