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1
Cook the rice according to package instructions with 1/2 teaspoon of the salt.
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2
Set aside.
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3
Preheat the oven to 400F.
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4
In a medium bowl, combine the celery root, 1/4 teaspoon of the salt, the pepper, and the olive oil.
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5
Pour the mixture onto a baking sheet.
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6
Roast for 12 to 15 minutes, or until the cubes are golden brown, stirring once.
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7
While the celery root is roasting, blanch the mustard greens in a pot of salted boiling water for 2 minutes.
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8
Rinse the greens in cold water, drain well, and towel dry.
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9
Set aside.
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10
In a large bowl, combine the rice, celery root, cheese, green onions, bell pepper, rosemary, thyme, vinegar, and 1 teaspoon salt.
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11
To assemble the rolls, lay one leaf flat on a cutting board or other smooth surface.
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12
Using a sharp knife, slice the stem at the bottom of the leaf straight up the middle about 1 to 2 inches.
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13
(This helps the leaf fold more easily over the stuffing.)
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14
Sprinkle a pinch of salt and pepper over each leaf.
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15
In the middle of the leaf, place 2 tablespoons of the filling.
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16
Using your hands, shape the filling into a 1 1/2 x 1/2-inch log lying alongside the stem of the leaf.
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17
Fold the short ends of the leaf over the filling.
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18
Fold one long side over the filling and then roll up the other side of the leaf, creating a small cylindrical package.
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19
Repeat with the remaining leaves and filling.
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20
Serve at room temperature.
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21
The stuffed mustard greens taste best the day they are prepared, but you can assemble them 1 day ahead, cover, and refrigerate.
