SWISS BROWN RICE
Make and share this Swiss Brown Rice recipe from Food.com.
Provided by Greg Barrow
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion, celery and mushrooms over medium heat until onion is translucent.
- stir in parsley, garlic, paprika, salt, pepper and ginger.
- layer rice, vegetable mixture and cheese in a shallow casserole dish. repeat layers.
- bake in 350 degree oven for 25 minutes.
Nutrition Facts : Calories 694, Fat 39.9, SaturatedFat 21.4, Cholesterol 104.3, Sodium 688.1, Carbohydrate 48.4, Fiber 4.8, Sugar 4.8, Protein 36.7
BROWN RICE WITH LENTILS
In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.-Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.
Nutrition Facts : Calories 169 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
SWISS CHARD AND RICE SOUP
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you're looking for an easy way to reduce your calorie intake, these soups will help. They're filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
- Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
- Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1219 milligrams, Sugar 8 grams
BROWN RICE WITH SWISS CHARD AND PEANUTS
Make and share this Brown rice with Swiss Chard and Peanuts recipe from Food.com.
Provided by Gail HD
Categories One Dish Meal
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287.3, Fat 11.5, SaturatedFat 1.8, Sodium 172.9, Carbohydrate 41.2, Fiber 2.7, Sugar 1.3, Protein 6
SWISS CHARD RICE BOWL WITH CHORIZO
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you'd rather leave out the chorizo, you can top this with a fried egg or fried tofu instead.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 14
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, 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, 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.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 29 grams, Carbohydrate 60 grams, Fat 42 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 787 milligrams, Sugar 3 grams, TransFat 0 grams
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