I don’t typically buy chard, but Red Swiss Chard came in my produce co-op basket this week. This is definitely the best way I’ve found to eat your greens! This is adapted from a Bon Appétit recipe.
6-7 Cups Chicken Broth
2 Tablespoons Olive Oil
1 Onion, chopped
1 1/2 cups Short Grain Brown Rice
4 Cups (packed) Coarsely Chopped Red Swiss Chard Leaves (1 bunch)
2 Tablespoons Butter
1/2 Cup Grated Parmesan Cheese
Salt & Pepper
Additional Grated Parmesan Cheese, for serving
Pour the chicken broth into a sauce pan and bring to a simmer over medium-high heat.
In a large sauce pan, heat the olive oil over medium heat. Add the onion, cooking until softened, about 4-5 minutes. Stir in the rice and red chard, cooking until the chard begins to wilt down.
Start adding the broth, 1-2 ladlefuls at a time. Stir frequently until almost all of the liquid is absorbed before adding more broth. Keep adding broth until the rice is softened and creamy. This will take about 45 minutes with brown rice.
Remove from heat and stir in the butter and Parmesan cheese. Season to taste with salt and pepper.
Serve with additional Parmesan cheese on top.
This is very similar to the chicken and rice casserole, expect with pork chops instead of chicken. I took this to my Tuesday night Bible study and it was a hit!
6 Boneless Pork Chops
2¼ Cups Long Grain Brown Rice
1 Envelope Dry Onion Soup Mix or Homemade
1½ Cups Milk
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Preheat oven to 350°F. Spray a casserole dish with non-stick cooking spray.
Mix rice, both cans of soup, and milk together in a casserole dish. Cover with foil and bake for 1 hour.
Remove from oven. Place the pork chops on top of the rice mixture and sprinkle with the soup mix. Cover again with the foil and bake until the pork chops are cooked and the rice is tender, about 1 hour.
This is an Indian dish called “Murg Dahi”, or Yogurt Chicken. It sounds really odd to cook with yogurt, but this turned out to be so delicious and creamy. A friend copied this recipe from a cookbook for me, so I don’t know exactly where it came from. Oh, and of course I changed a couple things. This recipe calls for about 4lbs of chicken. I just used 3 large chicken breasts since that is all I had, but any chicken will do.
3½-4lbs Skinless Chicken Pieces (or breasts)
1 teaspoon Salt
1 Green Chili, finely chopped (or small can diced green chilies, drained)
1 Cup Plain Yogurt
2 teaspoons Ground Coriander
1 Tablespoon Fresh Ginger root, finely grated
4 Cloves Garlic, finely grated
¼ Cup Butter
Place chicken in a baking dish and prick them several times with a fork.
Combine the salt, chili, yogurt, coriander, ginger root, and garlic together in a small bowl. Pour the yogurt mixture on top of the chicken and spread over the chicken on both sides. Cover and refrigerate overnight, or for at least six hours.
When it’s time to cook the chicken:
Preheat oven to 400°. Place slices of butter onto the chicken pieces. Bake uncovered for 20 minutes. Baste the chicken with the juices (a spoon works well for this). Reduce the oven temperature to 350° and bake until the chicken is cooked thoroughly, about 20 more minutes.
Serve either alone or over rice with the yogurt sauce on top.
This soup is my version of a soup that a friend of mine makes. It is seriously the best soup I have ever made! I really think it could have used some avocado on top though. Maybe next time I will add that. I’m sure I will be making this many more times. I hope you make this soup and enjoy it too!
1-2 Tablespoons Extra-Virgin Olive Oil
1½ lbs Chicken Breasts, Cut Into Bite Sized Pieces
1 Medium Zucchini, Chopped
6 Cups Chicken Stock
1 (11 oz) Can Mexicorn
1 (14.5 oz) Can Diced Tomatoes
1 (14.5 oz) Can Diced Tomatoes With Green Chilies
1 (15.5) oz Can Chili Beans
1 (6.5 oz) Can Sliced Black Olives, Drained
1 Cup Brown Rice
Salt & Pepper
2 Tablespoons Chili Powder
1 teaspoon Paprika
½ teaspoon Cumin
¼ teaspoon Crushed Red Pepper
1 teaspoon Poultry Seasoning
1 teaspoon Garlic Powder
For Toppings –
Shredded Cheddar Cheese
Sliced Green Onions
Heat the olive oil in a large soup pot over medium-high heat.
Add the chicken, cooking until browned. Add the zucchini and cook until softened, 2-3 minutes.
Stir in the chicken stock, Mexicorn, both cans of diced tomatoes, beans, olives, rice, salt, pepper, chili powder, paprika, cumin, crushed red pepper, poultry seasoning and garlic powder. Bring to a boil. Reduce heat to medium-low, cover and simmer until rice is cooked, abut 45 minutes.
Serve with the toppings.
I believe this recipe came from a Taste of Home magazine many years ago. I modified it slightly and really liked the results.
1 Tablespoon Extra-Virgin Olive Oil
1 lb ground beef
1 onion, chopped
1 clove garlic, finely grated
1 can diced tomatoes with green chilies
1 lb green beans, cut into 2-3 inch pieces
½ cup uncooked long grain brown rice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Salt & pepper
Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
Add in the remaining ingredients. Bring to a bubble, reduce heat , cover and simmer until rice is tender, about 40 minutes.
I love fall flavors! Sweet potatoes, butternut squash, pumpkin and of course acorn squash! This is something that I threw together quickly and it ended up being amazing. I don’t do much microwave cooking, but it was too hot of a day to turn on the oven. Plus, using the microwave made this come together very quickly. Hope you like it!
1 cup rice (or seasoned rice mix)
1 acorn squash
½ lb spicy breakfast sausage
1 apple, roughly chopped
½ cup Mozzarella cheese, shredded
Cook the rice according to package directions.
Cut the squash in half and scoop out the seeds. Place cut side down on a microwaveable plate and heat in the microwave for 5 minutes.
Cook the sausage in a skillet over medium-high heat until browned. Drain on paper towels.
In a bowl, stir together the rice, sausage and apple. Place the squash halves in microwavable bowls and fill with the rice mixture. Cover with plastic wrap and microwave for 5 more minutes.
Remove plastic wrap and top with cheese and microwave for 2 minutes to melt cheese.