Swiss Chard With Brown Rice Food

CHEESY BROWN RICE, SWISS CHARD & CHICKEN BAKE

Steps:

• Preheat oven 375°F (190°C). Oil casserole or spray with vegetable oil cooking spray.
• Cook rice in unsalted water according to package directions. Set aside to cool.
• Beat eggs with milk in large bowl. Add to rice.
• Grate the cheese and add one cup to rice & egg mixture and reserve other cup (250 mL) for the top of the casserole.
• Slice mushrooms. Shred Swiss chard across into ½ inch (1.25 cm) ribbons. The centre veins in the chard are edible. Cut chicken breast into ½ inch (1.25 cm) pieces.
• Heat the olive oil over medium-high heat. Add diced onion with the chicken and stir and sauté for 5 minutes. Stir in sliced mushrooms and chard and sauté a few minutes more until chard is wilted. Sprinkle with salt. Mix into the egg & rice mixture along with the shredded basil and thyme leaves.
• Pour into the prepared casserole. Cover with remaining cheese. Bake for 35 minutes in preheated oven or until cooked through and lightly browned. A knife inserted into the centre of the casserole should come out clean.

SWISS CHARD WITH BROWN RICE

Steps:

• Drain the rice, which has been soaked overnight, from the water and set aside.
• To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
• Ina heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
• Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job.
• When done, fluff the rice so that they can be incorporated with Swiss chard.
• Meanwhile make the chili topping sauce by combining all the ingredients.
• To serve, spoon over the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm and enjoy!

GREEN CURRY WITH BROWN RICE NOODLES AND SWISS CHARD

Steps:

• Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25-30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.
• Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
• Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

BROWN RICE WITH SWISS CHARD AND PEANUTS

Steps:

• Bring water to the boil.
• Add rice.
• Simmer for 45 minutes for regular brown rice, until most of the water is absorbed.
• Set aside.
• Heat oil in saute pan.
• Saute garlic and onion until softened.
• Stir in peanuts- keep it moving so that the peanuts do not burn.
• Turn in the rice and the swiss chard.
• Season with salt and salt substitute.
• Heat until the swiss chard is wilted and the flavours are blended and everything is heated through.
• Great with sate pork on the grill.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

SWISS CHARD RICE BOWL WITH CHORIZO

Steps:

• In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
• Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
• Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
• Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
• Add 2 tablespoons oil to the skillet and then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
• Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
• Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil (or less), the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.

SWISS CHARD DOLMADES

Steps:

• Saute rice/orzo and garlic in butter for 1 minute, add almonds.
• Stir just until almonds become a bit brown.
• Turn off heat, stir in remaining ingredients.
• Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown.
• Turn off heat, stir in remaining ingredients.
• 3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go.
• In a 9X11" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2" deep.
• Rinse chard leaves and cut off any stem.
• Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover.
• Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green.
• After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the "less cooked" ones on the top to steam more thoroughly.
• Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end.
• Fold each side over the filling, then roll up from the stem end "burrito style", ending with the top of the leaf folded over the roll.
• Place the dolmade "leaf-tip-side-down" in the tomato juice in the prepared pan.
• You should be able to see the roll, but not any of the seam, which should be underneath.
• I differentiate the vegetarian and meat dolmades by placing a sliver of carrot or red pepper on top of the vegetarian ones.
• Repeat with all of the remaining leaves.
• If you tear a leaf and can't use it or have extra filling left over, you can sprinkle it into the tomato juice when you bake the dish and your sauce will be all the more delicious.
• Pour remaining tomato juice over the dolmades.
• Two cooking methods: Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.
• or Simmer in a large stew pot on top of the stove. If you choose this method, weight the dolmades down by placing a plate on top of them and then putting something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer at low-medium heat on stove top for 20-25 minutes.
• This method produces a more compact dolmade that holds together better when you serve it. Important: When you take them from the oven or turn off the stove, let them sit for at least 10 minutes before serving.
• They are much less likely to fall apart this way.
• Serve 4 dolmades per guest with lemon wedges to squeeze over.
• They are delicious cold or room temperature as well.
• Suggested accompaniments: Avegolemo soup, tossed salad with black olives and feta cheese, fresh steamed artichokes, garlic bread.