Summary

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

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Instructions

1. 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.
2. Peel the onion, peel and chop the garlic. In a food processor, finely chop the stalks with the onion.
3. 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.
4. 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.
5. 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.
6. Add 100 ml of water. Season with salt and pepper. Use less at first and season to taste at the end!
7. Add the chard leaves and cover the pan. Reduce the heat to medium.
8. 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.
9. We prefer the vegetables with cahew nuts with rice, and with spaghetti or ribbon noodles we prefer with pine nuts and Parmesan cheese.