Rice with sorrel

Whenever I find fresh swiss chard, I make this simple dish with rice and green onions. It appeals to me because it doesn't require much attention and is perfect when I want something light or during fasting. I always use the water in which the chard was boiled, as it adds good flavor, and I don't feel the need to improvise with other spices or vegetables.

Quick Info

Total time: approx. 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: fasting food, side dish, quick lunch

Ingredients

4 tablespoons rice
2 bunches of swiss chard
1 bunch green onions
3 tablespoons olive oil
salt
pepper
1 tomato (for garnish)

Preparation method

1. Clean the green onions, wash them, and chop them finely.

2. In a deeper pot or pan, heat the olive oil and add the onions. Let them soften over medium heat for about 2-3 minutes. They should not brown, just soften a bit.

3. Meanwhile, prepare the swiss chard. Tear the main rib from each leaf, then wash the leaves well.

4. Bring water to a boil (enough to cover the chard). Add the chard and blanch for a few minutes until it softens. Don't leave it too long, just until it becomes tender.

5. Remove the chard from the water and let it drain. Do not throw away the water it was boiled in; you will need it later.

6. Chop the blanched chard finely.

7. Wash the rice well in several cold waters to remove the starch.

8. Add the rice over the sautéed onions and mix.

9. Pour the water from the chard over the rice, enough to cover it (slightly above its level).

10. Let the rice cook for about 10 minutes on low heat, uncovered. If the liquid evaporates too quickly, add a little more chard water.

11. After 10 minutes, add the chopped chard. Mix and let it cook for another 10 minutes. Check if the rice is nearly done – it depends on the type.

12. Adjust salt and pepper to taste.

13. When the rice is cooked, turn off the heat, cover it, and let it sit for 5-10 minutes. The rice will absorb more liquid and fluff up a bit.

14. It can be served plain, garnished with slices of tomato on top.

Why I make this recipe often

It helps me when I want a quick fasting meal without spending much time at the stove. Simple ingredients that are easy to find in spring. It works well as a main dish or as a side. The texture is pleasant, and the taste is not heavy or overwhelming.

Tips and variations

Tips

Do not blanch the chard for too long; if it gets too soft, it will turn to mush.
The rice should be washed well beforehand to prevent it from sticking or becoming gummy.
If you want a wetter consistency, add a little more water at the end.

Substitutions

If you don't have swiss chard, you can use spinach, but the taste won't be quite the same.
Green onions can be replaced with dried onions, but the flavor will be slightly different.

Variations

For a more complex flavor, you can add a bit of chopped dill at the end, but it's not mandatory.
The rice can be replaced with brown rice, but the cooking time will increase.

Serving ideas

It works well as a standalone dish during fasting days.
It can be served as a side dish alongside light meals.
It is just as good cold or at room temperature, especially in summer.

Frequently asked questions

What type of rice should I use?
Any regular rice, either short or long grain. Avoid parboiled rice, as it does not absorb the chard flavor as well.

Can I make the recipe with frozen swiss chard?
Yes, just let it thaw and drain it well beforehand. It may not have exactly the same texture, but it works.

Do I need to blanch the chard or can I put it directly in?
It is important to blanch the chard to reduce its acidity and for a better texture.

How much water should I use for boiling?
Add enough to cover the rice by two fingers. If it evaporates too quickly, you can top it up with the water in which the chard was boiled.

Can I keep it in the fridge?
Yes, but for a maximum of 2 days. The rice tends to absorb liquid and become denser when cold.

Nutritional values

Approximately, one serving (out of 3 servings):
calories: 170-200 kcal
protein: 3-4g
fat: 5-7g
carbohydrates: 32-35g
fiber: 2g
Approximate values may vary depending on the type of rice and the amount of oil used.

Storage and reheating

It can be stored in the fridge in a closed container for up to 2 days. When reheating, add a little water; otherwise, it may dry out or stick. Freezing is not recommended – the texture of the rice will suffer. It is also good cold if you like it as a salad.

Peel, wash, and chop the onion finely. In a pot or deep pan, add the oil and sauté the onion for 2-3 minutes. Clean the main vein from the chard, wash it, and blanch it. Once cooked, drain the water and chop it finely. Attention! Do not throw away the water in which the chard was boiled. Add the washed barley over the onion. Add the chard water and let it boil for 10 minutes. Add the finely chopped chard and let it cook for another 10 minutes. Season with salt and pepper, then turn off the heat and cover the pot to let the rice swell. It can be consumed as is or as a side dish.

 Ingredients: 4 tablespoons of rice, 2 bunches of Swiss chard, 1 bunch of green onions, 3 tablespoons of olive oil, salt, pepper, 1 tomato for garnish

 Tags:  rice with chard