Swiss Chard & Dill Pilaf

by jennifer on July 13, 2011

3 TBLS olive oil
1 1/2 cups chopped onion
3 cloves garlic, minced
1 cup long-grain, converted white rice, or any rice of your choosing.
1/4 tsp nutmeg
1/4 tsp sea salt
fresh ground pepper to taste
1 lb swiss chard leaves (or beet greens)
2 1/2 cups water or vegetable stock
6 TBLS lemon juice
1/2 cup fresh dill

Procedure:
1. Heat olive oil in a 4-quart heavy pot.
2. Add the onions and garlic and cook slowly until soft, about 6 minutes.
3. Stir in the rice, nutmeg, salt and pepper, mixing well.
4. Stir in the water or stock.
5. Bring to a boil, lower heat, cover, and simmer for 15 minutes, until rice is tender. (Adjustments will have to be made if using a longer cooking brown rice.)
6. Remove from heat, stir in the lemon juice, then the dill, mixing well.
7. Adjust seasonings and serve.

Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: