Chard is often ignored, perhaps spinach causes chard to be overlooked. Actually chard is a hidden gem. Contains about 13 different antioxidants and challenges broccoli in this aspect. It has sugar regulating components too. You can use chard roots, stems, leaves to make meals, dolma, borek and salad. You can boil and use the stock for healing skin related problems.
The chard recipe I am sharing today is a side dish to be served cold. Of course you can choose to serve it as a hot vegan main dish. I suggest to serve it with plain yogurt and red pepper flakes garnish. It will be a perfect companion to any meat or fish main dishes. By the way you can leave out the rice if you are on a diet.
Chard season is from June to August in Turkey; if not available you can replace chards with spinach and use the same recipe. The ingredients are pretty common. The only “trick” is to cook the rice half way before adding the chard. This is done to have the chard remain greener. You should pay attention not to add too much water as the chard will be leaving a lot of water while cooking.
Hope you try and enjoy, please do not forget to leave comments below.
Chard with Rice
Ingredients
- 500 grams chard fresh
- 1 onion chopped
- 2 garlic cloves chopped
- 2 tomatoes peeled, chopped
- 2 tablespoons rice
- 1 teaspoon salt
- 1 teaspoon sugar
- 150 milliliters water
- 6 tablespoons olive oil
Instructions
- Wash the chard. Cut off about 1 centimeter at the end of the stems, you can keep the rest. Chop the stems to about 2 centimeter slices. Cut the leaf parts to 2 or 3 pieces.
- Put the olive oil in a cooking pot. Add first the onions, then after a few minutes the garlic and sauté until the onions are soft and translucent.
- Then rinse the rice and add the.
- Wash, peel and chop the tomatoes and add. You can opt not to peel the tomatoes chop to even smaller pieces. Add to the pot and sauté the tomatoes for 1-2 minutes.
- Rinse the rice and add. Saute for 1-2 minutes.
- Add the salt, sugar and 150 millilitres hot water. Stir.
- Cook with lid covered over low heat for about 5 minutes. The aim is to cook the rice before you add the chard. Add the chard only after the rice is half cooked.
- After adding the chard, mix gently several times. Adding chard later will help having them remain greener.
- Cook until water evaporates and the rice is fully cooked.
- Serve warm or cold.
- Garnish with plain yogurt and red pepper flakes.