Chard Vegetables with Ribbon Noodles or Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 leaves Swiss chard, large , with a stem
- 1 large onion (s)
- 1 clove garlic
- 40 g cashew nuts or pine nuts
- 150 ml water
- 100 ml condensed milk (4% fat)
- 100 g basmati rice
- 180 ml water
- 1 tablespoon rapeseed oil
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
Print Recipe
Pin Recipe Instructions
- Clean four large Swiss chard leaves under running water. Separate the stems from the leaves and, as with rhubarb, peel off the threads. Divide into pieces approx. 4 cm long. Cut the green of the chard into squares about 5 x 5 cm.
- Peel the onion, peel and chop the garlic. In a food processor, finely chop the stalks with the onion.
- I prepare the rice in the microwave. Fill a microwave pot with 100 g rice and 180 ml water and cook for about 10 minutes at 800 watts. Set aside and let steep for another 5 minutes.
- In the meantime, lightly chop the cashew nuts and toast them in a non-oiled pan while stirring. Be careful: they burn up quickly! If pine nuts are used, only roast them whole.
- Heat 1 tablespoon of rapeseed oil in a large, non-stick pan. Add the onion and chard stalk mixture and stir-fry for about 2 minutes. Press the garlic and add it. Fry for another 2 minutes.
- Add 100 ml of water. Season with salt and pepper. Use less at first and season to taste at the end!
- Add the chard leaves and cover the pan. Reduce the heat to medium.
- When the leaves have collapsed a little, stir and season again heartily with salt and pepper. Add the condensed milk. Fold in the cashew or pine nuts.
- We prefer the vegetables with cahew nuts with rice, and with spaghetti or ribbon noodles we prefer with pine nuts and Parmesan cheese.
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