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Swiss Chard And Rice Stew

Serve this dish with crusty bread and a garden salad.

Type: Cheese, Eggs, Rice, Vegetables
Courses: Soup
Serves: 3 people

Recipe Ingredients

1 teaspoon 5mlOnion - coarsely chopped (medium)
1/4 cup 27g / 1ozChopped celery
3 tablespoons 45mlCoarsely chopped fresh basil
2 tablespoons 30mlOlive oil
  Hot pepper flakes - to taste, optional
1 cup 62g / 2.2ozCoarsely chopped tomatoes
1 cup 146g / 5.1ozPotato - peeled and diced (medium)
2 cups 474mlWater
6 cups 876g / 30ozCoarsely chopped swiss chard - * see note
1 cup 237mlPeas
  Salt - to taste
1/4 cup 40g / 1.4ozGood-quality rice

Recipe Instructions

* Note: To prepare Swiss chard for cooking, remove the strings by cutting off the end of the stalk and pulling the strings toward the green leaves. Cut the stalk into 1-inch sections and coarsely chop the leaves.

Saute the onion, celery, and basil in the olive oil in a medium saucepan, uncovered, over moderate heat until the onion is translucent. Add the hot pepper flakes (if using), the tomatoes, and potato and cook, covered, stirring occasionally, for 5 minutes. Add the water, Swiss chard, peas, and salt to taste, bring to a boil, and simmer gently, covered, for about 15 to 20 minutes. Add the rice and cook, covered, over low heat until done. Ladle into soup bowls and serve at room temperature drizzled with a little extra virgin olive oil over the top. Do not refrigerate. This recipe serves 3 as a main course.

Source:
PLEASURES OF THE GOOD EARTH by Edward Giobbi

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