Thursday, May 30, 2013

Cheesy Rice with Leeks and Swiss Chard

We had a fantastic version of this comforting and nourishing casserole from Three Stone Hearth that was a big hit with the whole family, so we decided to try to duplicate it in our kitchen.  Ezra couldn't help much with this recipe, but happily ate his portion.

Cheesy Rice with Leeks and Swiss Chard

For the rice:
1 cup short-grain brown rice
1 tablespoon yogurt
1 cup broth/stock

Everything else:
2 tablespoons butter
1 leek, trimmed and finely minced
3 cups chopped Swiss chard (1 bunch)
3 tablespoons minced parsley
1 cup cheddar cheese, shredded
1 cup broth/stock

We soaked our rice overnight with a tablespoon of yogurt and one cup of water.  You can, of course, skip this step if you aren't afraid of the phytic acid fairy.

Preheat the oven to 350F and grease a small casserole dish.

Add 1 cup stock to the rice and water, bring to a boil, then reduce to a low simmer until the liquid is fully absorbed.

Heat the butter in a skillet and saute the leeks over low heat until very soft.  Set the leeks aside and saute the chard until soft.

Combine the cooked rice, leeks, chard, parsley, cheddar, 1 cup stock and salt in the casserole dish and cover.  (With unsalted stock, we added 1/2 teaspoon salt.  With commercial salted chicken broth, you might not need any salt.)

Bake for about 45 minutes, until the casserole is bubbly.

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