Rice Stuffing With Swiss Chard And Raisins
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
41
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 bunches
Swiss Chard (tough stems removed)3 cups
Arborio Rice3 cloves
Garlic1 tsp
Rosemary (chopped fresh)1 tsp
Red Pepper Flake230 g
Gruyere Cheese (diced)1 cup
Raisin1 cup
Basil (chopped fresh)1 cup
Parsley (chopped fresh)1 tsp
Nutmeg (freshly grated)8 large
Egg (lightly beaten)Directions:
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
3
Return the water to a boil
4
Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside
5
Squeeze out the excess moisture from the chard and roughly chop
6
Preheat the oven to 375 degrees F and butter a 3-quart baking dish
7
Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste
8
Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg
9
Add the beaten eggs and toss
10
Transfer the rice mixture to the prepared baking dish
11
Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour
12
Photograph by Kana Okada