Baked Cheesy Swiss Chard Rice
Source: Adapted from NYT Cooking
Ingredients
Number of Servings: 6
FEATURED: 1 pound of Swiss chard
1 ½ cups long-grain white rice
2 Tbsp butter
1 cup grated Parmesan
½ cup chopped almonds
1 cup cottage cheese
1 cup grated Gouda cheese
¼ cups chopped almonds
1 tsp grated lemon zest
1 tsp chopped thyme
1 tsp chopped sage
Pinch of grated nutmeg
Salt and pepper, to taste
Directions
Prep Time: 10 min
Cook Time: 50 min
Total Time: 60 min
Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
Heat oven to 375 degrees. Butter a 2-quart baking dish and dust with about 2 Tbsp grated Parmesan.
Melt 2 Tbsp butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden brown, about 2 minutes. Season lightly with salt and add content of skillet to rice.
Add remaining Parmesan to rice, along with the cottage cheese, Gouda, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish.
Cover and bake for 30 minutes, then uncover and bake for 10 more minutes, until top in brown.
Let cool and serve. Bon appétit.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 443cal – 22% DV
Sodium – 887mg – 39% DV
Total Fat – 27g – 35% DV
Saturated Fat – 13g
Trans Fat – 0.5g
Protein – 24g – 25% DV
Cholesterol – 77mg — 26% DV
Total Carbohydrates – 28g – 10% DV
Fiber - 4g - 15% DV
Sugar - 7g