Recipe: Swiss Chard Rice with Baby Carrots (blender or food processor)

SWISS CHARD RICE WITH BABY CARROTS

1 cup basmati rice, uncooked
1 cup chopped Swiss chard leaves
1 1/2 cups water
2 tablespoons mild oil or unsalted butter
4 whole cloves, ground
1/8 teaspoon ground cinnamon
8 baby carrots
1/2 teaspoon salt
1 small onion, peeled and thinly sliced
4 large garlic cloves, thinly sliced

Wash and soak the rice. Drain and set aside.

Place the chard leaves in a small dry skillet. Stir and cook over medium heat until wilted, about 5 minutes. Transfer to a food processor or blender with 1/2 cup of the water and blend into a smooth puree. Set aside.

Heat 1 tablespoon of the oil in a 2 1/2- to 3-quart saucepan over moderate heat. Add the cloves and cinnamon. Stir until aromatic, about 30 seconds. Immediately add the carrots and rice and stir-fry for 4 to 5 minutes.

Add the leafy green puree, the salt and remaining 1 cup water. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender, 15 minutes.

While the rice is cooking, fry the onion and garlic in the remaining 1 tablespoon oil until brown. Set aside.

Remove rice from heat and let stand, covered, for 5 minutes.

Fluff with a fork and transfer to a heated serving platter. Garnish with the fried onion and garlic. Serve hot or warm.

Makes 4 servings
Source: Laxmi Hiremath in The San Francisco Chronicle, June 24, 1998