Swiss Chard And Rice Stew

[Guest guest]

Swiss Chard And Rice Stew

 

1 medium onion, coarsely chopped

1/4 cup chopped celery

3 tablespoons coarsely chopped fresh basil

2 tablespoons olive oil

hot pepper flakes to taste, optional

1 cup coarsely chopped tomatoes

1 medium potato, peeled and diced

2 cups water

6 cups coarsely chopped swiss chard

1 cup peas

salt to taste

1/4 cup good-quality rice

 

Swiss chard for cooking, remove the strings by cutting off the end of the

stalk and pulling the strings toward the green leaves. Cut the stalk into 1-inch

sections and coarsely chop the leaves.

Saute‚ the onion, celery, and basil in the olive oil in a medium saucepan,

uncovered, over moderate heat until the onion is translucent. Add the hot pepper

flakes (if using), the tomatoes, and potato and cook, covered, stirring

occasionally, for 5 minutes. Add the water, Swiss chard, peas, and salt to

taste, bring to a boil, and simmer gently, covered, for about 15 to 20 minutes.

Add the rice and cook, covered, over low heat until done. Ladle into soup bowls

and serve at room temperature drizzled with a little extra virgin olive oil over

the top. Do not refrigerate. Serves 3.