Basmati Rice with Chard, Olives and Beans

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Basmati Rice with Chard, Olives and Beans

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 1/2 cups sliced onions

14 teaspoon celery seeds

1 1/2 cups uncooked basmati rice

3 cups water

1 teaspoon salt

1 pound Swiss chard

2 large garlic cloves -- minced

2 tablespoons white wine or sherry

20 Kalamata olives

1 can cannellini or navy beans -- (15 ounce)

undrained, or

1/2 cups cooked beans plus I/2 cup water

freshly ground black pepper to taste

2 tablespoons chopped parsley

 

In a heavy saucepan, heat 1 tablespoon of the olive oil over medium

heat. Add the sliced onions, and saute them, stirring frequently, for 5

minutes or until they have softened. Add the celery seeds and the rice.

Stir constantly for 1 minute, then add the 3 cups water and the salt.

Cover the pan, bring the rice to a boil, and then turn the heat to low.

Simmer the rice for 20 minutes. While the rice cooks, use a paring knife

to cut out any Swiss chard stems wider than 1 inch. Slice the rest of

the chard into 1/2-inch crosswise strips. About 10 minutes before the

rice is ready, heat the remaining 1 tablespoon olive oil in a large

skillet over medium-high heat. Add the garlic and the chard, and cook

them, stirring frequently, for 5 minutes. Transfer the chard to a plate,

then add to the skillet the wine or sherry, the olives, and the beans

with their liquid or 1/2 cup water. Bring the mixture to a simmer, and

cook it until the beans are heated through. Season with pepper. Return

the chard to the pan, add the rice, and mix well. Garnish with the

parsley, and serve. Serves 4

 

 

 

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Per serving (excluding unknown items): 438 Calories; 35g Fat (65%

calories from fat); 13g Protein; 29g Carbohydrate; 0mg Cholesterol;

2950mg Sodium

 

 

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