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Swiss Chard Rice With Baby Carrots
Heat wilt chard in dry pan for 5 minutes and then blend in 1/2 cup of water to form a watery green suspension. Set aside.
Using 1/2 Tbs. of oil heat for 30 seconds the cinnamon and cloves until aromatic. Immediately add rice and carrots and stir fry for 5 minutes. Add remaining 1 cup of water, leafy green puree, salt and cook covered on low heat for 20 minutes or more. While the rice is cooking, saute onions on low heat until brown and near the end add the garlic. Be careful not to burn, especially the garlic.
Fluff rice and transfer to attractive warm dish. Garnish with the onions and garlic and what ever (garlic grass). Serve warm.