After surveying my purchases from the Brookline Farmer’s Market, it was clear that the Swiss chard from Enterprise Farm was the most delicate, and needed to be used first. That’s not a problem, since it’s a versatile vegetable. I’ve used Swiss chard in soup and curry, and paired it with both pasta and potatoes.
This time I decided to pair the Swiss chard with brown rice, inspired by this recipe for Brown Rice, Feta, and Swiss Chard Gratin. You could assemble this faster if you had leftover rice (or another whole grain) on hand, but instant brown rice only takes 5 minutes.
It was delicious hot from the oven on the first day, but I cut the rest into squares that are perfectly portable. It’s a simple, almost rustic, dish that would make an easy meal.
Swiss Chard and Brown Rice Bake
1 T olive oil
1 large red onion, thinly sliced
1 large bunch Swiss chard, leaves torn and stems chopped
1 1/2 c. (dry) instant brown rice, cooked according to package directions and cooled
1/2 c. Cabot 50% Reduced Fat Cheddar, shredded
3 eggs, beaten
2 t fresh thyme
Heat olive oil in a large frying pan. Add onion and Swiss chard stems, and cook for 10-15 minutes until softened. Add Swiss chard leaves and cook for 2-3 minutes, until wilted. Set aside to cool.
In a large bowl, mix rice, cheese, eggs, thyme, and cooked vegetables. Season with salt and pepper. Pour mixture into an 11″x7″ or 8″ square glass baking dish, and cook for 20-30 minutes at 350F.