Cheesey chard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rice (brown basmati is nice) |
| ½ | medium | Onion, cut in chunks |
| 2 | tablespoons | Olive oil |
| pinch | Black pepper, fresh ground | |
| 2 | quarts | Chard, fresh, cut in 2\" pcs. |
| 6 | ounces | Montery jack or mild white cheddar |
| 1 | can | Baby corn |
| 2 | cups | Squash vine tips, peeled cut in 1\" pieces |
| Soy sauce or tamari | ||
Directions
OPTIONAL
Cook the rice with approp. amount of water for the rice; I use a rice cooker and equal amounts of rice and water; twice the water for standard covered pot and brown rice.
Wash and drain the chard, remove and discard stems, and cut leaves in 2 inch squares.
While the rice is cooking (about 8 minutes before it is done), saute the onion, and squash vine if used, in the olive oil with a grind or two of black pepper. Add the drained baby corn, if used, and cover to heat through.
Add the chard just when the rice is done cooking. Turn off the heat.
Add the hot rice and grate the cheese on top. Mix quickly so the cheese melts, but not so much so that everything sticks together.
Serve with soy sauce, if desired.
Re-done by Gene Kremer gene.kremer@... (1:2245/101) Submitted By GENE KREMER On 07-06-95