Swiss Chard Rice Pan with Feta, Pine Nuts and Fresh Ginger
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 bowl rice, cooked (e.g. basmati)
- 3 leaves Swiss chard
- 70 g feta cheese, lactose-free
- some pine nuts
- 1 slice (s) ginger, fresher
- some lemon juice, fresh or concentrate
- salt and pepper
- Olive oil for frying
- salt water
Print Recipe
Pin Recipe Instructions
- Put on a saucepan with water and bring to a boil. Meanwhile, prepare the ingredients: Separate the stalks and leafy greens of the chard and cut into strips, dice the ginger, dice the feta cheese.
- When the water is boiling, add a little salt, then blanch the chard in it. First add the stems for 5 minutes, then add the leaves and cook for 3 - 5 minutes, depending on their thickness. Then pour off the chard, rinse with cold water and squeeze out any excess water.
- Briefly fry the pine nuts and ginger with the olive oil in a frying pan, then add the cooked rice, feta cheese and chard. Season to taste with pepper, salt and a few squirts of lemon juice. Mix everything together well in the pan and let it get hot until the feta cheese starts to pull threads.
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