Red Chard And Rice Recipes

Steps:

• Beat one of the eggs in a bowl and season with a pinch of salt. Prepare remaining ingredients and place in separate bowls within arm's reach of your burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 3/4 easpoon of the oil to the wok or pan and swirl to coat the sides. Make sure that bottom wok or pan is coated with oil and add beaten egg, swirling the pan so that egg forms a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up or fold in half and cut into strips or just break up with edge of spatula . Repeat with remaining eggs.
• Swirl remaining oil into wok or pan and add garlic and ginger. Stir-fry no more than 10 secods, and add amaranth or chard, and white parts of the scallions. Stir-fry for 2 minutes and add Thai basil; stir together for a few seconds, then add rice. Stir-fry, scooping up the rice with your spatula, then pressing it into the hot wok and scooping it up again, for about 2 minutes. The rice should sear and stick to the sides of the wok. Add soy sauce, sriracha, pepper, green part of the scallions, and eggs and cilantro, stir for about 30 seconds, scraping the rice off the sides of the wok as it sticks. Remove from the heat. Serve hot.

Steps:

• Dice the thick part of the red chard stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems. Stack leaves and cut in slivers, or coarsely chop. You should have about 8 cups (the leaves will lose a lot of volume when they wilt in the stir-fry).
• Combine garlic and ginger in a small bowl or ramekin and place near your wok. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm's reach of your wok.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 - 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
• Swirl in remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds and add chard stems and carrots. Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds, remove from heat and serve.

Steps:

• Cut the tops away from the peppers and gently remove the seeds and membranes. Set aside.
• Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch 1 minute, until just tender, and transfer to a bowl of cold water. Drain, squeeze out water and chop medium-fine. You should have about 1 cup.
• Heat 1 tablespoon of the olive oil in a large skillet or saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the chard. Stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. Stir in the rice, toss, together, and remove from the heat.
• Transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. Season to taste with salt and pepper.
• Spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. Mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. Remove the lid and allow to cool in the pan. Transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.

Steps:

• Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
• Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

Steps:

• Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch). Set aside 1/2 cup of the blanching water for the baking dish.
• Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.
• Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning.
• Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.

Steps:

• Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
• Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
• Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
• Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
• Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
• Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.

Steps:

• Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.