he Swiss chard and saute until soft. Add the rinsed rice and continue
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.
Bring water to the boil.
Add rice.
Simmer for 45 minutes for regular brown rice, until most of the water is absorbed.
Set aside.
Heat oil in saute pan.
Saute garlic and onion until softened.
Stir in peanuts- keep it moving so that the peanuts do not burn.
Turn in the rice and the swiss chard.
Season with salt and salt substitute.
Heat until the swiss chard is wilted and the flavours are blended and everything is heated through.
Great with sate pork on the grill.
In a medium pot, combine rice with 2 1/3 cups
In small bowl, mix onion, mushrooms, pimiento, rice, pepper sauce, lemon juice, soy sauce, oil, honey and ginger root.
Trim stems from Swiss chard and place 1 leaf on piece of foil.
Place 1 fish fillet on the leaf and spread 1/3 cup of rice mixture over the fish.
Start at that end and roll the chard and fish, then roll that roll up in the foil.
Repeat with remaining fillets and place them in a shallow baking pan.
Bake at 450\u00b0 for 30 to 40 minutes.
lice of prosciutto. Cut the Swiss chard stems from the leaves; cut
Quickly blanch Swiss chard in boiling water.
Mix beef, rice, onion, parsley, salt and pepper.
Lay out leaves. Cut off stems. Stuff one leaf at a time and roll.
Put stems on bottom of pan, then put rolls on top. Add tomato sauce and water. Cook for 1 hour on slow heat. Serve with boiled rice or potatoes. Delicious topped with plain yogurt.
In a nonstick skillet sprayed with cooking spray and set over medium high heat, cook Swiss chard for 3 - 4 minutes or until wilted.
In a small bowl mix remaining ingredients, except sesame seeds. Add mixture to Swiss Chard; cook for 1 minute. Sprinkle with sesame seeds.
egrees.
Wash and dry swiss chard. Cut off the very ends
Using fresh Swiss Chard, place leaves in hot water
aramelized.
Add the chopped Swiss chard, toss to coat, and wilt
Swiss Chard should be chopped into pieces about 2\" square.
Heat oil in a wok or skillet.
Saute garlic for about 1 minute.
Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
Toss (do not over cook) until just wilted and getting soft.
Season with pepper and serve.
Tear Swiss Chard leaves into medium pieces.
Wash the Swiss chard; cut off stems, dice finely,
Roll the sausage into small meatballs. Heat the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning, until browned and cooked through. Add the Swiss chard and cook for 4-5 mins. Season.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Mix the pesto and creme fraiche in a large bowl. Drain the pasta and add to the bowl along with the sausage and Swiss chard; toss to coat. Divide among 4 bowls and sprinkle with black pepper.
but not browned), then add swiss chard and cook until wilted.
0 seconds.
Stir in Swiss chard.
Stir in salt and
Saute onions and swiss chard stalks in olive oil until
edium heat. Add onions and swiss chard stems and saute for 2
square cake pan. Cook Swiss chard in boiling water, covered, for