Green Rice with Chard
10 May 2008, Sometime after dinner
Everybody's always trying to come up with ways to get greens into their diets, and we're no exception. Some people like just eating chard or other greens just straight up, but I generally can't convince myself to do that unless it's watercress or something really crisp and full of water. There's always gumbo, and that's awesome, but it's so time- and energy-intensive, even expensive, that I'm not going to make it all that often. So I've been wanting to try to make the following for quite some time, basically ever since I first tried it at Agua Verde Cafe & Paddle Club in Seattle.
Here's the recipe.
Green Rice with Chard (Arroz verde con acelga)
Adapted from Saveur
1 small white onion, peeled and quartered
3 cloves garlic, peeled
1 1/2 cups fresh swiss chard, chopped
2 cups chicken or vegetable stock
Salt and freshly ground black pepper
1 cup long-grain white rice
2 tbsp. vegetable oil
1. Place onions, garlic, chard, and 1 cup stock in a food processor. Process to a fine paste. Season with salt and pepper.
2. Rinse and drain rice. Heat oil in a heavy pot over medium-low heat. Add rice and sauté, stirring constantly, for 2 minutes. Add sauce and remaining 1 cup stock. Bring to a low boil, cover and simmer for 15 minutes. Remove pot from heat, but keep covered, allowing rice to cook for another 10 minutes. Fluff and serve. Recipes
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