Rice Stuffing With Swiss Chard and Raisins

The recipe Rice Stuffing With Swiss Chard and Raisins can be made in about 1 hour and 45 minutes. For $4.17 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains about 24g of protein, 34g of fat, and a total of 663 calories. This recipe serves 10. It works well as a rather expensive main course. If you have red pepper flakes, fresh rosemary, swiss chard, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Plenty of people made this recipe, and 126 would say it hit the spot. It is a good option if you're following a gluten free diet. Thanksgiving will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is outstanding. Similar recipes include Swiss Chard with Raisins and Almonds, Swiss Chard With Lemon, Almonds And Raisins, and Swiss Chard with Pine Nuts and Raisins.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 80 minutes

 

Ingredients:

3 cups arborio rice

8 large eggs, lightly beaten

1 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 teaspoon chopped fresh rosemary

3 cloves garlic

8 ounces gruyere cheese, diced

Kosher salt

Grated zest of 1 lemon

1/2 teaspoon freshly grated nutmeg

1 pound pancetta, roughly chopped

1 cup raisins

1/2 teaspoon red pepper flakes

1 bunch scallions (white and light green parts), chopped

3 bunches Swiss chard, tough stems removed

Unsalted butter, for the baking dish

Equipment:

pot

colander

tongs

food processor

baking pan

oven

bowl

aluminum foil

Cooking instruction summary:

Bring a large pot of salted water to aboil. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg. Add the beaten eggs and toss. Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour. Photograph by Kana Okada

 

Step by step:


1. Bring a large pot of salted water to aboil.

2. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil.

3. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop.

4. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste.

5. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg.

6. Add the beaten eggs and toss.

7. Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour.

8. Photograph by Kana Okada


Nutrition Information:

Quickview
655k Calories
23g Protein
33g Total Fat
64g Carbs
27% Health Score
Limit These
Calories
655k
33%

Fat
33g
52%

  Saturated Fat
14g
89%

Carbohydrates
64g
21%

  Sugar
1g
2%

Cholesterol
214mg
71%

Sodium
827mg
36%

Get Enough Of These
Protein
23g
47%

Vitamin K
812µg
774%

Vitamin A
6510IU
130%

Manganese
1mg
53%

Selenium
34µg
50%

Folate
180µg
45%

Vitamin C
33mg
41%

Phosphorus
398mg
40%

Vitamin B1
0.55mg
37%

Iron
5mg
32%

Calcium
320mg
32%

Magnesium
113mg
28%

Vitamin B2
0.43mg
25%

Vitamin B3
4mg
25%

Vitamin B6
0.45mg
22%

Copper
0.41mg
20%

Potassium
708mg
20%

Zinc
3mg
20%

Vitamin B5
1mg
20%

Fiber
4g
18%

Vitamin E
2mg
17%

Vitamin B12
0.95µg
16%

Vitamin D
1µg
8%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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