Swiss Rice And Leeks Recipes

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SWISS RICE AND LEEKS



Swiss Rice and Leeks image

This Swiss dish from Uri (called 'rispor') is made traditionally with Swiss cheese, but you can use Gruyere or Emmental cheese just as well.

Provided by Allrecipes Member

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 pounds leeks, halved lengthwise and cut into 3/4-inch slices
5 tablespoons butter, divided
6 cups chicken stock
2 ⅓ cups uncooked white rice
1 cup shredded Gruyere cheese
1 pinch ground black pepper
1 pinch ground nutmeg

Steps:

  • Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and cook for 3 to 5 minutes. Pour in chicken stock and simmer for 5 to 6 minutes.
  • Add rice and cook, uncovered without stirring, until rice is tender and stock has been absorbed, 18 to 20 minutes.
  • Melt remaining butter in a saucepan over medium-low without browning. Add grated Gruyere cheese and mix into rice mixture just before serving. Season with a pinch of pepper and nutmeg.

Nutrition Facts : Calories 533.6 calories, Carbohydrate 80.4 g, Cholesterol 51.3 mg, Fat 17 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 9.7 g, Sodium 1326.2 mg, Sugar 7.3 g

FRENCH LENTIL AND SWISS CHARD RISOTTO



French Lentil and Swiss Chard Risotto image

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

1 bay leaf
6 sprigs fresh thyme, plus 2 teaspoons leaves
1/3 cup French green lentils, picked over
1 large bunch Swiss chard (about 1 1/4 pounds)
2 large leeks (about 3/4 pound), white and light-green parts only
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon olive oil
1 cup finely chopped onion
2 1/2 teaspoons minced garlic
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1/3 cup finely shredded radicchio, for garnish

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.

SEARED RAINBOW CHARD WITH LEEKS



Seared Rainbow Chard with Leeks image

Categories     Leafy Green     Vegetable     Side     Sauté     Thanksgiving     Leek     Fall     Winter     Chard     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 (1-lb) bunches rainbow chard or red and green Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon fine sea salt

Steps:

  • Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
  • Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

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