STUFFED MUSTARD GREENS

Steps:

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