This is a handsome companion for the star of the main course, or with a little more roasted rice or with the addition of ham or bacon, could be the main course. Dish has an easy bite with a slightly sweet taste.
1 large Swiss chard stalk, split lengthwise and cut crosswise in 3/16 inch pieces (about 2 cups)
1 cup Swiss chard leaves, chopped
½ cup Beulah Land Tan, Beulah Land Medley, or Missimati Bayou Bouquet Fragrant Brown Rice
1 cup vegetable stock
½ cup heavy cream
Juice of ½ lemon
2 tbsp turbinado sugar
1 medium sweet yellow onion, chopped
¼ Two Brooks Farm Roasted Rice (see website for easy recipe)
¼ cup Parmesan Reggiano cheese, shredded
Preheat oven to 350 degrees Fahrenheit
Spray 10 inch round ovenware or skillet with cooking spray. Layer onions on bottom, then uniformly scatter rice over this. Sprinkle sugar over rice, then place chopped chard stalks over this. Mix stock and cream and pour over chard stalks. Place chopped Swiss chard leaves over the cookware contents, and then drizzle the lemon juice over the chard leaves. Lightly press down on the leaves with the back of a spatula so that they make some contact with the cream/stock liquid. Place in oven and bake for 45 minutes.
Withdraw pan from hot oven, sprinkle roasted rice and parmesan cheese on top, and bake an additional 15 minutes. Remove from oven, let set for 10 minutes, and enjoy!