Herbed Rice in Chard Leaves
Updated Jan. 14, 2025
- Total Time
- 1 hour 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Salt and black pepper
- 2cups arborio rice
- 5tablespoons olive oil, more for brushing
- 1large white onion, diced (about 2 cups)
- 12large chard leaves (about 2 bunches), stems removed
- ¾cup chopped dill
- ¾cup golden raisins
- ¼cup roughly chopped roasted almonds
- ¼cup roughly chopped roasted pistachios
- 2tablespoons chopped tarragon (optional)
- 1teaspoon dried oregano
- Zest and juice of 1 large lemon
- Pinch of ground cayenne
- 1cup crumbled feta
- Plain tart yogurt, for serving
Nutritional analysis per serving (8 servings)
435 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 11 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a pot of abundantly salted water to boil over high heat. Add rice and cook until just done and a bit firm, about 10 to 15 minutes. Drain and transfer to a large bowl.
- Step 2
Refill the pot with more heavily salted water and bring to a boil.
- Step 3
Heat a large skillet, and add 3 tablespoons olive oil. Add onions, and season with salt and pepper. Cook, stirring, over medium heat, until softened and lightly browned, about 10 minutes.
- Step 4
Preheat the oven to 375 degrees. Meanwhile, blanch chard leaves briefly in boiling salted water. Drain and cool in water, dry, then spread flat on a work surface.
- Step 5
In a large bowl, combine rice and onions. Fold in remaining 2 tablespoons olive oil with a wooden spoon. Add dill, raisins, almonds, pistachios, tarragon (if using), oregano, lemon zest and juice, and cayenne. Season generously with salt and pepper, and toss well to combine. Add feta and toss to distribute. Taste and adjust — the seasoning should be bold.
- Step 6
Oil a 10-inch pie plate or other baking dish. Line with half of the leaves arranged on the bottom, leaving some hanging over the edge of the dish. Add rice in a mound, then cover with remaining chard leaves, tucking in the edges.
- Step 7
Paint the package with olive oil, give it a little sprinkling of salt (flaky if you like) and bake for 30 minutes. Serve warm with a dollop of tart yogurt on top.
Private Notes
Comments
Why not blanch the chard before cooking the rice? Saves water and the time to bring a second pot to boil.
"cover in the remaining chard leaves and tuck in the sides" means you should cover the top in the rest of the leaves and tuck in the ones from the bottom so it looks like this. I would not invert rice onto a platter unless you want a mess.
From the picture, it looks like the dish was inverted onto a plate after cooking. The direction do not state to cover the entire top but only to drape over the sides then flip them over. They need to belong enough to do that
The directions to this recipe could use a major edit, but the flavors are very wonderful. I will definitely make it again, along with the beet and celery salad.
This is a great recipe - very friendly and open to personal taste. As Barbarta suggested, we blanched the leaves in a double cooker and let them cool, which was easy to handle. We used one cup of rice for a low 10 inch round baking pan and scooped out the servings onto our plates. The upper layer we sprayed with olive oil and scattered crunchy salt - maube next time, we will add some cheese.
We made a half-recipe in a 6.5 springform pan. (Thanks for the tip, Jennifer!) We used sushi rice cooked in an Instant pot, which worked very well. Everything held together beautifully, looked just like the photo, and was delicious. A most satisfying way to use the last of our garden chard and some fresh-made yogurt. Thinking about adding pine nuts and some of our own saffron.
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