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 Mary Sue Milliken|Susan Feniger

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Farfalle with Chicken, Porcini Mushroom and Swiss Chard

Recipe courtesy of Giada De Laurentiis

Sausage, Apple, and Walnut Stuffing

Recipe courtesy of Anne Burrell

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Raisin Pecan Oatmeal Cookies

Recipe courtesy of Ina Garten

Herbed Rice

Recipe courtesy of Trisha Yearwood

Papaya and Raisin Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking