cateory: healthy_options
Braised Chard with Olive Oil and Rice
Reviews: 198
Ingredients:
-
A simple little thing but delicious.The sweetness of the carrots
really comes through, and the reserved olive oil adds a
nice touch. Good with sautéed or roast poultry or meats.
Other vegetables you can use: kale, Belgian endive
(cut in half the long way), bok choy, or leeks.
- 1 pound chard, washed and trimmed
- 1/3 cup extra virgin olive oil
- 2 small carrots, roughly chopped
- Salt and freshly ground black pepper
- 1/4 cup white rice
- Juice of 1/2 lemon
How to make
Braised Chard with Olive Oil and Rice
Braised Chard with Olive Oil and Rice
- Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems; keep the leaves and stems separate.
- Put all but a tablespoon of the oil in a large skillet over medium heat. When hot, add the chard stems and carrots, along with a sprinkling of salt and pepper, and cook, stirring occasionally, until the chard is tender, about 15 minutes.
- Add the chard leaves, some salt and pepper, the rice, and 11/2 cups water. Cover, adjust the heat so the mixture simmers, and cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy.
- Serve hot, at room temperature, or cold. (At this point, you may cover and refrigerate the dish for a day, and then reheat it.) Just before serving, drizzle with the remaining olive oil and the lemon juice.
Comments for
Braised Chard with Olive Oil and Rice
Braised Chard with Olive Oil and Rice
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