This 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 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.