Swiss Chard And Rice Stew Recipe - Cooking Index
Serve this dish with crusty bread and a garden salad.
Type: Cheese, Eggs, Rice, Vegetables1 teaspoon | 5ml | Onion - coarsely chopped (medium) |
1/4 cup | 27g / 1oz | Chopped celery |
3 tablespoons | 45ml | Coarsely chopped fresh basil |
2 tablespoons | 30ml | Olive oil |
Hot pepper flakes - to taste, optional | ||
1 cup | 62g / 2.2oz | Coarsely chopped tomatoes |
1 cup | 146g / 5.1oz | Potato - peeled and diced (medium) |
2 cups | 474ml | Water |
6 cups | 876g / 30oz | Coarsely chopped swiss chard - * see note |
1 cup | 237ml | Peas |
Salt - to taste | ||
1/4 cup | 40g / 1.4oz | Good-quality rice |
* 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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