Fall Couscous With Swiss Chard Raisins And Warm Spices Recipes

Steps:

• 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.

Steps:

• Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
• Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.