Rice Stuffing With Swiss Chard and Raisins
The recipe Rice Stuffing With Swiss Chard and Raisins can be made in about 1 hour and 45 minutes. For $4.17 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains about 24g of protein, 34g of fat, and a total of 663 calories. This recipe serves 10. It works well as a rather expensive main course. If you have red pepper flakes, fresh rosemary, swiss chard, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Plenty of people made this recipe, and 126 would say it hit the spot. It is a good option if you're following a gluten free diet. Thanksgiving will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is outstanding. Similar recipes include Swiss Chard with Raisins and Almonds, Swiss Chard With Lemon, Almonds And Raisins, and Swiss Chard with Pine Nuts and Raisins.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 80 minutes
Ingredients:
3 cups arborio rice
8 large eggs, lightly beaten
1 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
3 cloves garlic
8 ounces gruyere cheese, diced
Kosher salt
Grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1 pound pancetta, roughly chopped
1 cup raisins
1/2 teaspoon red pepper flakes
1 bunch scallions (white and light green parts), chopped
3 bunches Swiss chard, tough stems removed
Unsalted butter, for the baking dish
Equipment:
pot
colander
tongs
food processor
baking pan
oven
bowl
aluminum foil
Cooking instruction summary:
Bring a large pot of salted water to aboil. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg. Add the beaten eggs and toss. Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour. Photograph by Kana Okada
Step by step:
1. Bring a large pot of salted water to aboil.
2. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil.
3. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop.
4. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste.
5. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg.
6. Add the beaten eggs and toss.
7. Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour.
8. Photograph by Kana Okada
Nutrition Information:
covered percent of daily need
