Swiss Chard Rice

Sunday, December 19, 2004

swiss chard riceThis tasty recipe is a result of searching for ways to get in those winter vegies, and a new fried rice experiment.

The cook book, Fields of Greens, makes use of the wonderful combination of swiss chard, toasted walnuts, golden raisins and dried currants to create a wonderful vegetable dish to toss into pasta. I chose to take this flavor combo and use it to make fried rice out of sushi rice.

swiss chard riceSwiss Chard Fried Rice

Preheat oven to 400°F.
Place ½ cup walnut pieces in a shallow pan, and heat in the oven till toasted and fragrant.

Steep in enough hot water to cover:

  • 2 Tbs golden raisins
  • 1 Tbs dried currants

Allow these to sit till called for in the recipe.

Saute in olive oil:

  • 1/2 of an onion thinly sliced
  • with a sprinkle of salt

When the onion is translucent and slightly golden around the edges, add:

  • 1-2 cloves of garlic, crushed
  • 1 bunch of swiss chard cut into ribbons [if using the stalks, slice and saute with the onion as they take longer to cook than the green leafy part
  • the steeped golden raisins and currants

When the chard has started to break down add:

  • 1/2- 1 cup of cold left-over rice

fold into the sauted mixture. Splash with:

  • 2-3 Tbs mirin
  • 1 Tbs soy sauce, or to taste

When the rice is heated through add the toasted walnuts, and top the dish with a light grating of parmesan.

One Comment

posted September 21st, 2007 at 8:29 am

Swiss Chard is a Mediterrancan salty, bitter vegetable that provides a large amount of lutein and zeaxanthin. Both chemicals protect your retinas from the damage of aging. Chard goes well with grilled chicken and steak.

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