This is a take on Greek spanakorizo, except we used chard because that’s what we had. We like it room temp.
1.5 cup long grain rice, washed and drained
1 bunch Swiss chard, cupped
1 onion, chopped
3 clove garlic, minced
2 cups veg stock or water
1 lemon, juice + zest
Parmesan cheese
2 tbs butter
Splash of wine
Olive oil
Pepper
Sauté onion in 2 tbs olive oil + 2 tbs butter. Add garlic. Cook for a couple minutes. Add Swiss chard. Cook for 5 minutes. Add the rice and the wine. Cook for a couple more minutes till wine evaporates. Add the stock, and lemon juice, lower heat to low and cook, covered, for 20 minutes.
Before serving, top with plenty of parm, olive oil, and lemon zest.
