I know everyone has confronted this dilema come one weekend morning. The proceeding evening or day just got a little out of control, uh – I mean busy, and you find yourself awake and not sure what you are going to eat. You know you have to eat something soon and cereal just ain’t going to hack it.
So I found myself in that very situation this morning, lying in bed thinking, “I cut a whole grunch (that’s technical speak for ‘a little more than a bunch’) of swiss chard yesterday and I really need to eat it. But I’m sick of making frittatas. And I’ve got left over brown rice. Fried rice? Yawnn.” I immediately sought out the oracle that knows all, aka Google, to remedy my situation, sending forth my 3 main ingredients (the chard, egg, and rice) into the ether and was rewarded with a wonderful recipe that was just the thing I needed – a gratin! How very French and exotic and not frittata-ish at all. Ok, they are kinda similar but it was the whole buttering a gratin dish and doing it in the oven that sold me!
So, off to the local IGA I went with the pooch in tow to get cheese I didn’t already have in my fridge. Rarely do I have cheese in the fridge these days. I love it, but well…anyway.
So here’s the recipe I found (at http://chefshop.com/Brown-Rice-Feta-and-Swiss-Chard-Gratin-Recipe-P7506.aspx) and used and some pictures. Bon apetite!
Brown Rice, Feta and Swiss Chard Gratin
2-2 ½ cups cooked brown rice
1 medium onion – diced
4 cloves of garlic – minced
I bunch of Swiss chard, stems removed and diced, greens chopped
Pinch or two of chili flakes
½ cup feta cheese
Fresh thyme and oregano, to taste
½ cup grated Parmesan
1. In a sauté pan drizzle some olive oil and gently cook the onion and garlic until soft. Add the chili flakes and then the chard stems. Sauté for a few minutes until the stems get tender. Then add the greens, and salt and pepper to taste.
2. Put the cooked rice into a mixing bowl. Add the greens, and herbs of choice. Crumble in the feta cheese.
3. In a separate a bowl, whisk together the eggs. Add to the rice mixture and fold in to coat the rice. Place into a buttered gratin dish and sprinkle with the Parmesan cheese. Bake in a 375° oven until golden brown and sizzling. Serve as a side dish or as a main course with a green salad.
(c) Lauren Feldman