Herbed Chard and Rice Bake

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Herbed Chard and Rice Bake

 

2 bunches chard

4 tbsps. butter

1/3 cup chopped onion

1/2 tsp. salt

pinch of sugar

3/4 cup milk

3 eggs, lightly beaten

1/2 tsp. thyme

1 cup grated cheddar

1 cup cooked rice

1/2 tsp. worcestershire sauce (veg style)

 

Preheat the oven to 350 degrees. Be sure the chard is

well washed; shake dry. Heat the butter in a large

skillet over medium heat. Add the onions and cook

until slightly wilted, 3 to 4 minutes. Add the chard

to the onions, sprinkle with the salt and sugar, and

toss until the chard is wilted 3 to 4 minutes longer.

Mix the milk, eggs, Worcestershire, and thyme in a

large bowl. Stir in the chard mixture, rice, and all

but 2 tbsp of the cheese. Pour the mixture into a

buttered shallow baking dish, such as an 11x 7-inch

rectangular dish, or a 9-inch round pan. Sprinkle with

the remaining 2 tablespoons of cheese. Bake until the

mixture is set, 20 to 25 minutes. Serve hot, cut into

squares or wedges.

 

 

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