Best 2 Red Chard And Rice Recipes

Indulge in a culinary journey with our vibrant Red Chard and Rice recipes. Discover a delightful array of dishes that showcase the beauty and versatility of this colorful leafy vegetable. From hearty main courses to refreshing salads and flavorful side dishes, our collection offers something for every palate and occasion. Embark on a culinary adventure as we explore the depths of flavor and nutrition packed within each recipe.

Check out the recipes below so you can choose the best recipe for yourself!

RED CHARD AND RICE

Red Chard and Rice image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
3 to 4 slices bacon, or 1 (1/8-inch thick) slice of speck, finely chopped
2 cloves garlic, grated
1 small bunch red chard, stemmed and chopped
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 teaspoon smoked sweet paprika or sweet paprika
1 cup white rice
1 3/4 cups chicken stock or water

Steps:

Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. When the chard is wilted add the rice and stir 1 minute more. Add the stock or water and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook 15 to18 minutes, or until the rice is tender. Fluff with a fork and serve.

STUFFED PEPPERS WITH RED RICE, CHARD AND FETA

Stuffed Peppers With Red Rice, Chard and Feta image

This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it's easily thrown together.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, main course, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 medium peppers, preferably red
1 bunch Swiss chard, 12 ounces to 1 pound, stemmed and washed
Salt to taste
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta, crumbed
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste (optional)

Steps:

Cut the tops away from the peppers and gently remove the seeds and membranes. Set aside.
Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch 1 minute, until just tender, and transfer to a bowl of cold water. Drain, squeeze out water and chop medium-fine. You should have about 1 cup.
Heat 1 tablespoon of the olive oil in a large skillet or saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the chard. Stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. Stir in the rice, toss, together, and remove from the heat.
Transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. Season to taste with salt and pepper.
Spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. Mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. Remove the lid and allow to cool in the pan. Transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 925 milligrams, Sugar 5 grams

Tips:

Choose the right rice: Arborio or Carnaroli rice are best for risotto because they hold their shape and release starch as they cook, creating a creamy texture.

Toast the rice: Toasting the rice in butter or oil before adding the liquid helps to develop its flavor.

Use a good stock: A flavorful stock will make your risotto taste better. Use homemade stock if possible, or a good quality store-bought stock.

Add the liquid gradually: Add the liquid to the rice in small increments, stirring constantly. This will help the rice to cook evenly and prevent it from becoming mushy.

Cook the risotto until it is al dente: The rice should be tender but still have a slight bite to it. It should also be creamy and slightly glossy.

Stir in the vegetables and cheese: Once the rice is cooked, stir in the vegetables and cheese. Let the cheese melt and stir until the risotto is well combined.

Serve immediately: Risotto is best served immediately after it is made. It can be reheated, but it will not be as good as when it is freshly made.

Conclusion:

Risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a perfect meal for a special occasion or a weeknight dinner. With a little practice, you can make risotto like a pro!