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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from mediterranean-food- . Ingredients:
1 1/2 cup brown rice, washed |
1 lb (1 bunch) swiss chard, chopped into 1 inch stripes |
2 tablespoons olive oil |
1 cup onion, chopped |
1 cup diced tomatoes |
3 1/4 cups hot water |
2 cloves garlic, peeled |
2 tbsp slivered almonds, toasted |
2 tbsp bread crumbs, toasted |
1/4 cup parsley |
2 tablespoons white wine |
Directions:
1. Prepare a sofregit of onion and tomato as follows: Heat the olive oil in a casserole. When the olive oil is hot, add the onion. When the onion is caramelized, add the tomato and cook for 8 minutes.
2. Prepare a picada by chopping together the garlic, almonds, bread, and parsley. Put in a small bowl, add the white wine, and stir.
3. When the sofregit is done, add the hot water. Bring it to a boil and add the rice. When the water resumes boiling add the picada. Stir the top of the rice briefly and softly. Add the Swiss chard on top of the rice. DO NOT STIR IT. Cook uncovered for 7 minutes over medium-high heat.
4. Cover the pot, and turn heat to low. Cook for 7 more minutes. Turn off heat, and leave it to rest for 5 minutes. Serves 2 as a main dish, and 4 as a side dish or accompaniment.
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