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Red Chard and Rice
Nb persons: 4
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| Ingredients | |
| 2 tablespoons | extra-virgin olive oil |
| 3 to 4 slices | bacon, or 1 (1/8-inch thick) slice of speck, finely chopped |
| 2 cloves | garlic, grated |
| 1 small bunch | red chard, stemmed and chopped |
| Freshly grated nutmeg | |
| Kosher salt | |
| freshly ground black pepper | |
| 1/2 teaspoon | smoked sweet paprika |
| sweet paprika, alternative | |
| 1 cup | white rice |
| 1 3/4 cups | chicken stock |
| water, alternative | |
Directions
Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. When the chard is wilted add the rice and stir 1 minute more. Add the stock or water and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook 15 to18 minutes, or until the rice is tender. Fluff with a fork and serve.
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