Rice Stuffing With Swiss Chard and Raisins

Total Time:
1 hr 45 min
25 min
1 hr 20 min

8 to 10 servings

  • Kosher salt
  • 3 bunches Swiss chard, tough stems removed
  • 3 cups arborio rice
  • Unsalted butter, for the baking dish
  • 1 pound pancetta, roughly chopped
  • 3 cloves garlic
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon red pepper flakes
  • 8 ounces gruyere cheese, diced
  • 1 cup raisins
  • 1 bunch scallions (white and light green parts), chopped
  • 1 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • Grated zest of 1 lemon
  • 1/2 teaspoon freshly grated nutmeg
  • 8 large eggs, lightly beaten
  • 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

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