Recipe courtesy of Food Network Kitchen
Rice Stuffing With Swiss Chard and Raisins
Total:
1 hr 45 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 45 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to aboil. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop. 

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg. Add the beaten eggs and toss. 

Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour. 

Photograph by Kana Okada

Categories:

IDEAS YOU'LL LOVE

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Herbed Rice

Recipe courtesy of Trisha Yearwood

Herbed Basmati Rice

Recipe courtesy of Ina Garten

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Dirty Rice

Recipe courtesy of Sandra Lee

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking