Rice Stuffing With Swiss Chard and Raisins
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 666
- Total Fat
- 34
- Saturated Fat
- 14
- Carbohydrates
- 67
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 25
- Cholesterol
- 214
- Sodium
- 815
- Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
Ingredients
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
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.