Braised chard and rice

15 Feb

I made my first recipe from How to Cook Everything last night: braised chard with olive oil and rice. I made two slight adjustments – swapped out carrots for radicchio and used quinoa instead of rice.

Here’s the recipe from the book:

1 lb chard, washed and trimmed
1/3 cup olive oil
2 small carrots, roughly chopped (I used half of a head of radicchio)
1/4 cup white rice (I used 1 cup quinoa)
juice of half a lemon

Chop chard leaves and stems

Add most of the olive oil to a pan. When it is hot, add stems, season with salt and pepper, and saute until tender.
Add chard leaves, radicchio, quinoa, salt, pepper, and 1 3/4 cups water (Note: if using rice, adjust the amount of liquid).
Cover and cook until the water is absorbed and the quinoa is cooked through, about 15 minutes.
(photo cooking fail #2: my picture of the result was a disaster, but it was delicious)
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