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                     Swiss Chard Rice With Baby Carrots

Recipe By     :Laxmi Hiremath
Serving Size  : 4     Preparation Time :0:00
Categories    : Information                     Side Dishes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  basmati rice
   1                cup  chopped Swiss chard leaves
   1 1/2           cups  water
   2        tablespoons  mild oil or unsalted butter
   4              whole  cloves -- ground
      1/8      teaspoon  cinnamon
   8                     baby carrots
      1/2      teaspoon  salt
   1              small  onion -- peeled and thinly sliced
   4              large  garlic cloves -- thinly sliced

Wash and soak the rice. Drain and set aside. Place the chard leaves in a small dry skillet. Stir and cook over medium heat until wilted, about 5 minutes. Transfer to a food processor or blender with 1/2 cup of the water and blend into a smooth puree. Set aside. Heat 1 tablespoon of the oil in a 2 1/2to 3-quart saucepan over moderate heat. Add the cloves and cinnamon. Stir until aromatic, about 30 seconds. Immediately add the carrots and rice and stir-fry for 4 to 5 minutes. 
Add the leafy green puree, the salt and remaining 1 cup water. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender, 15 minutes. While the rice is cooking, fry the onion and garlic in the remaining 1 tablespoon oil until brown. Set aside. Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a heated serving platter. Garnish with the fried onion and garlic. 
Serve hot or warm. Serves 4. 
PER SERVING: 260 calories, 4 g protein, 45 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 308 mg sodium, 3 g fiber. 

Source:
   "The Fabled Rices Of India: Traditional rice dishes"
Copyright:
   "1998-Jun San Francisco Chronicle"

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