braised chard with olive oil and rice

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This is simple but delicious. The sweetness of the carrots really come through and the reserved olive oil adds a nice touch. Good with sauteed or roast poultry or meats. From "How to Cook Everything" by Mark Bittman
Ingredients
1 lb chard, washed and trimmed
1/3 cup evoo
2 small carrots, roughly chopped
1/4 cup white rice
juice of 1/2 lemon
 
Directions
1. Cut stems out of leaves; cut leaves into wide ribbons and slice stems. Keep separate.
2. Heat all but 1 tbsp oil and saute chard stems and carrots; season. Cook for 15 mins or until chard is tender.

3. Add leaves, salt, pepper, rice and 1-1/2 cups water. Cover and cook until water is absorbed and rice is tender. Serve hot, at room temp or cold. Just before serving, drizzle with remaining oil and lemon juice.
 
Notes:
*Makes 4 servings
Categories:
Dish   Side DishCooking Method   Braised
Main Ingredient   Vegetables




Linzi P

Member since Apr 2009

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