Showing posts with label cheesy chard. Show all posts
Showing posts with label cheesy chard. Show all posts

Thursday, June 4, 2015

Easy Cheesy Rice and Spinach @LucyBurdette #recipe

LUCY BURDETTE: I've been making a variation of this recipe for years--if we're counting, probably close to 30-gulp! It began as a recipe I spotted in Diet for a Small Planet, but it's evolved over the years. You can make this with spinach, or chard, or even kale--it's very easy to pull together, especially if you made extra rice for dinner the night before.

We sometimes eat this as our vegetarian main dish, with a green salad on the side. (And I must assure you that John is not even close to vegetarian, and he loves this dish.) But you could also serve it on the side of something simple and grilled.


2 cups cooked brown rice

One large bunch fresh spinach
One half large onion, chopped
4 ounces sharp cheddar, shredded
Olive oil
Soy sauce

In a large frying pan, saute the chopped onions in olive oil until they begin to turn soft and brown. Add the cooked rice, stir, and cook over low heat for five to ten minutes.

Meanwhile, clean and chop the spinach. Always opt for more than you think you need--as it wilts down to nothing. Distribute the spinach over the top of the rice, continue cooking, this time covering the pan. 

When the greens are wilted (10 or so minutes), sprinkle the cheese over the top and shake on a tablespoon or more of the soy sauce, to taste. Mix it all together. 

If you haven't been hasty, some of the rice will be a little crunchy, making a delicious contrast to the creaminess of the rest. 

Lucy Burdette writes the Key West food critic mysteries. #6 in the series, FATAL RESERVATIONS, will be in bookstores on July 7!

After you eat your spinach, you can go over and pre-order it!

And congratulations to Krista for THE DIVA STEALS A CHOCOLATE KISS, and to Sheila for PRIVY TO THE DEAD. Hope your copies are on your bedside table!  

And PS, one more thing, Goodreads is running a giveaway for 25 copies of FATAL RESERVATIONS. You can enter to win right here.

Saturday, July 28, 2012

Lucy Burdette’s Chard Tart

We have a close neighbor who neither gardens nor cooks, but she’s very good at appreciating what we produce at our house. In fact, she’s given us a couple of packets of heirloom seeds from an event she attends each year celebrating farm food. The heirloom tomatoes were out of this world. This year we planted seeds for chard and the green beans. The chard has been stunning, but it’s one of those vegetables where a little goes a long way. I make a recipe from Diet for a Small Planet called “cheesy chard,” but we’d gotten a little tired of it. Then I saw a recipe for a chard tart in the Joy of Cooking. Chard tart. It’s not a sexy-sounding recipe, but when we were finally overrun with greens, I decided to give it a whirl. Naturally, I tweaked. And I promise you, it was delicious!

I don’t own the kind of tart pan the recipe called for, so I used a plain old 9 inch Pyrex pie pan. And then I made my usual crust, which is easy as “pie”—you’ll find the recipe here. This time I replaced one cup of the white flour with King Arthur white whole wheat, and replaced the vegetable oil with olive oil. The whole thing came out very well—a little more hearty and nutty than usual, which stood up nicely to the chard. Refrigerate the crust while you make the rest of the dish.

Ingredients for the filling:

One large bunch chard, washed well, woody stems removed, and chopped
One onion, chopped
4 or 5 leaves fresh basil, or to taste (don’t skip this—it adds a nice flavor)
3 eggs
1/3 cup milk or half and half
1 cup finely grated Parmesan cheese

Saute the onion until tender, about 8 minutes. Add the chard and cover, cook until tender. This could take another 8 minutes. Chop the basil, and add that to the vegetables with salt and pepper to taste. In a medium bowl, beat the eggs, then beat in the milk. Then mix in the cooked vegetables and finally the cheese.

Scrape the filling into the unbaked crust. Bake for 40-45 minutes at 375, until the filling is set. You may need to cover the edges of the pastry with foil if it’s browning too fast.

I made this twice, just to be sure, the second time using beet greens in place of half of the chard. It tasted fine but the beets gave the mixture a muddy reddish color which wasn’t quite so attractive. The J of C suggests serving this at room temperature, but go ahead and eat it warm if you can’t wait.

Lucy Burdette is the author of the Key West food critic mysteries. DEATH IN FOUR COURSES, filled with delicious foods and a foodie mystery, will be published on September 4, but you can preorder now!

And please follow her on Twitter @lucyburdette, and "like" her on Facebook.