rice, chard, peas, almonds

[Guest guest]

I have mood watch -- an censor for email and it doesn't like the word " stalks "

no how! can't edit it's list of words.

so celery stalks get lumped in with the other kind....

 

 

 

* Exported from MasterCook *

 

Rice with Swiss Chard, Peas and Almonds

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces Swiss chard

1 pound fresh peas

or 1 cup shelled

1/4 cup butter

3 large cloves garlic -- finely chopped

2 cups cooked long-grain white rice -- (2-2 1/2)

Salt and pepper

1/4 cup slivered almonds -- toasted

 

1. Pull chard leaves from ribs. Discard ribs or reserve for another purpose;

rinse leaves thoroughly. Halve chard leaves lengthwise and cut crosswise in

strips 1/2 inch wide.

 

2. In a medium saucepan, boil enough lightly salted water to cover peas

generously. Add peas and simmer, uncovered, until just tender (about 7 minutes

for fresh peas; 3 minutes for frozen). Drain thoroughly.

 

3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

Stir in chard leaves and cook for 1 minute or until leaves wilt. Reduce heat to

low, add garlic, and cook until chard leaves are tender (about 2 minutes).

 

4. Add peas, cooked rice, salt and pepper to pan of chard. Heat mixture over low

heat, tossing lightly with a fork, until hot.

 

5. Add remaining 2 tablespoons butter. Cover pan and let rice stand until butter

melts (about 2 minutes). Toss again lightly. Taste and add more salt and pepper,

if needed. Sprinkle with toasted almonds and serve hot.

 

Serves 4.

 

TIP: When selecting chard, look for crisp, unblemished leaves with no browning

or bruises. Avoid chard with yellowing leaves, an indication of overmaturity and

toughness.

 

* Because chard stalks (ribs) take longer to cook than the leaves, the stalks

should be cut into small pieces so they will cook evenly. Allow the stalks to

steam or saute for a minute or two on their own before adding the leaves.

 

Description:

" Vegetarian: Slivers of chard, tiny peas and steamed rice create an

eye-catching side dish. "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 369 Calories; 17g Fat (40.6% calories

from fat); 12g Protein; 44g Carbohydrate; 8g Dietary Fiber; 31mg Cholesterol;

306mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3

Fat.

 

NOTES : Deep green chard is attractive with fluffy white rice and light green

peas.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

NEWs! McTagit update; & mctagit help in an outline file