FRENCH LENTIL AND SWISS CHARD RISOTTO
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine 6 cups water, bay leaf, and thyme sprigs, and bring to a boil. Simmer for 5 minutes. Add lentils, reduce heat to low, and simmer until tender, 15 to 20 minutes. Drain lentils, discard bay leaf and thyme sprigs, and set aside.
- Meanwhile, wash Swiss chard, and remove the leaves from the stalks. Slice the leaves into very thin 2-inch strips, and cut the smaller stems into 1/4-inch dice. Discard the larger stems. Cook Swiss chard in a wok or a large skillet over high heat, tossing constantly, until just wilted, about 3 minutes. Set aside in a colander.
- Cut leeks in half lengthwise, and slice into very thin semicircles. Place in a large bowl of cold water, and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift out of the water, and drain in a colander. Set aside.
- In a medium saucepan, bring stock to a boil, reduce heat to low, and keep at a bare simmer.
- Heat olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and cook, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and thyme leaves, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
- Raise the heat to medium high, add salt and pepper and about 1/2 cup of the simmering stock, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but still a little firm in the center, about 15 to 20 minutes.
- Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide the risotto among six plates, and garnish with the shredded radicchio. Serve immediately.
RISOTTO WITH SWISS CHARD
Steps:
- In a medium pot, heat the stock until it simmers, and keep it hot.
- Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
- Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
- Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
- Add more stock, a cup at a time, until the rice is almost tender.
- Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams
RISOTTO WITH CHARD AND PANCETTA
This satiny risotto uses an entire bunch of chard, both stems and leaves, which gives texture and color to the tender grains of rice. Pancetta, crisped up in the pan, adds a savory, brawny crunch that contrasts with the sweetness of the shallots or onion. Red chard turns the rice a subtle shade of pink, but Swiss or rainbow chard will work equally well. And don't neglect that squeeze of fresh lemon juice right at the end; it brightens everything up.
Provided by Melissa Clark
Categories grains and rice, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
- Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
- Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
- Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
- Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.
LENTILS WITH SAUSAGE AND SWISS CHARD
Categories Onion Sauté Dinner Sausage Lentil Carrot Fall Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 main-course servings
Number Of Ingredients 10
Steps:
- Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
- Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.
CHARD LENTIL SOUP, LEBANESE-STYLE
Easy to prepare super delicious vegetarian soup.
Provided by Patricia.S
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
- Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
- Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g
SWISS CHARD AND LENTILS - VEGAN VERSION
Make and share this Swiss Chard and Lentils - Vegan Version recipe from Food.com.
Provided by Ex-Pat Mama
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a sauce pan, in 1 tablespoon of the oil, saute the onion and garlic until soft and aromatic, about 5 minutes.
- Add the lentils and water. Bring to a boil. Allow to boil about 30 minutes, or until the water is absorbed and the lentils are barely tender. Set aside.
- While the lentils are boiling, cut the leaves off of the swiss chard. Cut the leaves into small pieces and set aside. Cut the stalks into bite sized pieces.
- In a large pan, in the other tablespoon of oil, saute the chard stalks until tender, about 5 minutes.
- Add the leaves to the stalks and cook until wilted - 2 or 3 minutes.
- Add the vinegar and then stir in the cooked lentils. Mix to combine. Add salt and pepper to taste. Then serve!
Nutrition Facts : Calories 96, Fat 4.8, SaturatedFat 0.7, Sodium 140.2, Carbohydrate 10.2, Fiber 3.8, Sugar 1.7, Protein 4.3
LENTIL AND SWISS CHARD SOUP
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
- Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
- Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.
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