Brown Rice with Swiss Chard and Lemon

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I worked in Athens for a year and had a chance to eat a lot of wonderful local Greek food. This recipe was inspired by a traditional dish made with rice and spinach.  I’ve changed some of the ingredients, but the lemon flavor that I loved so much in the original recipe remains the same.

This is a favorite not only because of the taste, but also because it allows me to enjoy a large side dish of rice which –   thanks to the quantity of Swiss chard mixed in – makes the carbohydrate content lower than it would be with rice alone.

(21 votes, average: 4.19 out of 5)
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Brown Rice with Swiss Chard and Lemon

Ingredients

  • 1 cup brown rice
  • ½ cup extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1½ lbs Swiss chard washed and chopped (be sure it is washed well)
  • Juice of 2 lemons
  • Salt and freshly ground pepper to taste

Instructions

  1. Heat the olive oil in a large sauce pan and sauté the onions until they start to brown
  2. Add the Swiss chard and 4 cups of hot water and bring to a boil.
  3. Stir in the rice, the salt and pepper.
  4. Reduce the heat and simmer until rice is cooked and all water is absorbed (add boiling water if necessary)
  5. Remove and stir in the lemon juice
  6. Serve hot.

Yield: 6

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Al Woods
Al Woods

This recipe calls for 4 cups of liquid to 1 cup of rice. It should be 2 cups of liquid. I naively followed the recipe and had to simmer the rice and chard for an hour to get rid of all the extra liquid.

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