Swiss Chard Rice Bowl With Chorizo

Name: Swiss Chard Rice Bowl With Chorizo
Total time: 1 h
Yield: 2 to 3 servings
Ingredients: 1 cup medium- or short-grain brown rice; Kosher salt, as needed; 2 tablespoons unsalted butter; 1 large bunch Swiss chard, leaves and stems separated; 2 tablespoons cumin seeds; 6 tablespoons extra-virgin olive oil, more as needed; 2 fresh (uncured) chorizo sausages, casings removed, meat formed into patties; 2 garlic cloves, thinly sliced; 2 to 3 tablespoons cider vinegar, as needed; 3 tablespoons finely chopped chives; 1 teaspoon smoked sweet paprika, more to taste; Black pepper, as needed; 1/2 cup parsley leaves, as needed; Fleur de sel, as needed

Recipe from Jessica Koslow

Adapted by Melissa Clark

Swiss Chard Rice Bowl With Chorizo — Emily Berl for The New York Times

Total Time: 1 hour
Rating: 5(394)
Comments: Read comments

Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you’d rather leave out the chorizo, you can top this with a fried egg or fried tofu instead. —Melissa Clark

Featured in: Grain Bowls: How to Make Your Own

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Ingredients

Yield:2 to 3 servings

1cup medium- or short-grain brown rice
Kosher salt, as needed
2tablespoons unsalted butter
1large bunch Swiss chard, leaves and stems separated
2tablespoons cumin seeds
6tablespoons extra-virgin olive oil, more as needed
2fresh (uncured) chorizo sausages, casings removed, meat formed into patties
2garlic cloves, thinly sliced
2 to 3tablespoons cider vinegar, as needed
3tablespoons finely chopped chives
1teaspoon smoked sweet paprika, more to taste
Black pepper, as needed
½cup parsley leaves, as needed
Fleur de sel, as needed

Ingredient Substitution Guide

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Preparation

Step 1
In a medium pot, combine rice with 2⅓ cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
Step 2
Meanwhile, cut the chard leaves into 2-inch pieces and the stems into ½-inch lengths.
Step 3
Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
Step 4
Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
Step 5
Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
Step 6
Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
Step 7
Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.

Ratings

5 out of 5

394 user ratings

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Comments

jvh5037 years ago

After you remove the garlic from those two tablespoons of oil, you then cook the stems and leaves of chard in those same two tablespoons......

Billfrog7 years ago

Used short grain brown rice which had a great texture, particularly with the bits of crispy garlic. Cumin makes for really nice complex (or more likely, less familiar to me and my relationship with chard prior to this point) flavors. Made with crispy fried tofu instead of chorizo. You can put whatever salty/umami thing you like to have on top and the meal will be just as good, or even probably go without.

Darlingnadya7 years ago

Since you substituted so many of the ingredients, perhaps it didn't taste the same as the original recipe. Hard to evaluate a recipe when you change the ingredients, however slightly.

Matt1 week ago

I did this recipe, but made a few modifications, and it turned out great: - used white rice instead of brown - used Trader Joe’s soy chorizo. Didn’t form into patties. I then just mixed the crumbles into the fish at the end - used minced garlic and just left it in the pan when I added the chard stalks - used scallions instead of chives and mixed in with everything The modifications made it into more of a one pot dinner (and a little easier). This might be my new favorite way to use Swiss chard

Margaret5 months ago

Can wheat berries be used instead of brown rice?

Pete1 year ago

Will Go easier on the salt next time, but great use of the rainbow chard in our farm share - veggie chorizo crumbles worked great! Would be tasty with an egg on top also!

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