April 20, 2012

Sauteed Rainbow Chard with Turmeric Rice and Steamed Artichoke Ingredients:  1 cup rice 2 artichokes 1 head rainbow chard Pinch of turmeric 1/2 cup white wine 1 cup chicken stock 6 cloves garlic 1 small red onion 1 lemon 2 tablespoons butter A good handful of grated Parmesan cheese Olive oil Salt and pepper To Make: Combine in a small pot, 1 cup chicken stock with 1 cup rice. Season with a pinch of salt and a pinch of turmeric. Bring to boil, reduce heat, and simmer with lid on for 15 minutes.  In a large pot with a steamer insert (Or you can use a colander over a pot. Just remember to cover the colander with tin foil), heat up enough water on the bottom so it doesn’t reach the steamer’s bottom. You don’t want the artichokes to touch the water, the water is just to create steam.  Cut off the steams of the artichoke bottoms and discard any tougher outer leaves. Using a pair of kitchen scissors, cut the leaves of the artichokes an inch from the tip, just to remove the spiky ends. Repeat on all leaves.  Use your fingertips to gently pry open the artichoke a bit.  Cut 1 tablespoon of butter into little chunks and stick them into the artichoke leaves throughout. Slice 4 cloves of garlic and disperse the slices into the artichoke leaves as well. Season the chokes with salt and pepper. Place the artichokes into the steamer, bottoms facing down and cover. Steam for 10 minutes or until softened.  Mince the remaining 2 cloves of garlic. Cut stems away from chard leaves and chop up the steams and roughly chop the leaves. Chop up the red onion. Cut the lemon in half. In a large skillet, heat up 1 tablespoon olive oil and 1 tablespoon of butter.  On medium heat, add the garlic, red onion, and chard stems. Saute for a few minutes until everything is softened.  Add in the leaves and white wine. Saute another few minutes, until the liquid has evaporated.  The rice should be done now, so add it all to the pan. Stir.  Take it off the heat and add in the Parmesan cheese and the juice of half the lemon.  Season with salt and pepper if needed.  Serve with artichoke and the rest of your white wine!  Enjoy!

Sauteed Rainbow Chard with Turmeric Rice and Steamed Artichoke

Ingredients: 

  • 1 cup rice
  • 2 artichokes
  • 1 head rainbow chard
  • Pinch of turmeric
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 6 cloves garlic
  • 1 small red onion
  • 1 lemon
  • 2 tablespoons butter
  • A good handful of grated Parmesan cheese
  • Olive oil
  • Salt and pepper

To Make:

  1. Combine in a small pot, 1 cup chicken stock with 1 cup rice. Season with a pinch of salt and a pinch of turmeric. Bring to boil, reduce heat, and simmer with lid on for 15 minutes. 
  2. In a large pot with a steamer insert (Or you can use a colander over a pot. Just remember to cover the colander with tin foil), heat up enough water on the bottom so it doesn’t reach the steamer’s bottom. You don’t want the artichokes to touch the water, the water is just to create steam. 
  3. Cut off the steams of the artichoke bottoms and discard any tougher outer leaves. Using a pair of kitchen scissors, cut the leaves of the artichokes an inch from the tip, just to remove the spiky ends. Repeat on all leaves. 
  4. Use your fingertips to gently pry open the artichoke a bit. 
  5. Cut 1 tablespoon of butter into little chunks and stick them into the artichoke leaves throughout. Slice 4 cloves of garlic and disperse the slices into the artichoke leaves as well. Season the chokes with salt and pepper.
  6. Place the artichokes into the steamer, bottoms facing down and cover. Steam for 10 minutes or until softened. 
  7. Mince the remaining 2 cloves of garlic. Cut stems away from chard leaves and chop up the steams and roughly chop the leaves. Chop up the red onion. Cut the lemon in half.
  8. In a large skillet, heat up 1 tablespoon olive oil and 1 tablespoon of butter. 
  9. On medium heat, add the garlic, red onion, and chard stems. Saute for a few minutes until everything is softened. 
  10. Add in the leaves and white wine. Saute another few minutes, until the liquid has evaporated. 
  11. The rice should be done now, so add it all to the pan. Stir. 
  12. Take it off the heat and add in the Parmesan cheese and the juice of half the lemon. 
  13. Season with salt and pepper if needed. 
  14. Serve with artichoke and the rest of your white wine! 
  15. Enjoy!

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