rice, cheese and chard pie 5

rice, cheese and chard pie

Growing a garden has been a great party of our quest to live more simply, and it’s also really helped us appreciate certain vegetables more. Something about nurturing something from the ground and being invested in its success makes you much more willing to look for its good side, even if you’d never given it a second glance before, and even if it’s zucchini. There’s probably some kind of analogy for parenting in there somewhere.

Nevertheless, despite growing it in our garden and having it flourish beautifully, swiss chard is still not a vegetable I enjoy very much. As a food person, I kind of pride myself on being able to appreciate most foods, but swiss chard somehow has a hard time leaving that short list of foods I’m not really into. It’s like a loud, difficult older brother of spinach. But I want to use it, so we’re always looking for more recipes that bring out what makes chard so great for so many people.

One of those searches came in the form of me crying for help on the facebook page a few weeks ago. One of our readers, Michelle, was kind enough to share some chard recipes from her co-op farm and help me in my distress. My favorite from that list was this rice, cheese and chard pie, and it turned out really great, so I wanted to share it with you all today. 

But I’m still looking for recipes! Help me use up my swiss chard!

rice, cheese and chard pie 

Rice, Cheese and Chard Pie Recipe

(modified from Two Onion Farm)

3 Tbsp olive oil

4-5 green onions, thinly sliced

3 cloves garlic minced (original called for garlic scapes, if you can find them)

5-6 leaves Swiss chard, leaves and stem

separated, both chopped

1/2 lb mushroom, sliced

3 cups cooked rice

1 cup diced extra-sharp Cheddar cheese

1/2 tsp black pepper

1/4 tsp salt

fresh chopped herbs, like rosemary or sage

4 large eggs

1 cup milk

Start by sauteing your onions, followed by the mushrooms and garlic once they’ve gotten a good head start. Cook until beautiful and browned. This is a good time to cook your rice and set it aside as well; 3 cups cooked is roughly 1.5 cups dry.
rice, cheese and chard pie

rice, cheese and chard pie

rice, cheese and chard pie

Add the chopped chard and stems (if using), and allow to cook down. You can pile it up in the pan, the leaves will wilt down to a surprisingly small size. Add the salt, pepper, and herbs as you cook, then set aside.

rice, cheese and chard pie

rice, cheese and chard pie

Beat your milk and eggs together, and in a large bowl mix with the veggies, rice, and diced cheese.

rice, cheese and chard pie

rice, cheese and chard pie

rice, cheese and chard pie

Spread into a pie pan or glass baking dish and bake at 425° until nicely browned on top; roughly 30 minutes.

rice, cheese and chard pie

rice, cheese and chard pie

Remove and cool briefly, then serve! We enjoyed this a lot, let me know what you think!

rice, cheese and chard pie

5 thoughts on “rice, cheese and chard pie

  1. Reply val Jul 19, 2012 12:46 pm

    Since you’re now canning, and looking for chard recipes, I thought I’d post this recipe, pickled chard stems!
    Your garden looks fantastic!
    ps I like just about every vegetable, but I’m also meh on chard. I wish I liked it since it is so pretty and easy to grow.

    • Reply Todd Jul 19, 2012 12:48 pm

      I know! It’s so frustrating, I’ll have to keep learning to like it. Agreed on liking everyone’s garden… I want to try every plant and technique I see. We had to rein ourselves in this year from buying way too many kinds of heirloom seeds.

  2. Pingback: Vegetarian Recipe Rice Pie Recipe

  3. Reply Anne Jul 25, 2012 12:34 am

    So, my favorite thing to do with chard is to sautee it with garlic, olive oil, S&P, and KALAMATA OLIVES. That sharp thing in chard just flirts and sings at those olives like nothing else can. The Olives dominate. If you want to subdue the olives, use kale.

    One interesting thing to know is that the sharpness (oxalic acid) in chard is bound up when you do something with milk. So, try doing a version like creamed spinach, with nutmeg and whatnot, or in a quiche, with something like bacon to stand up to it a little bit.

    Once you come to appreciate chard’s personality, sautee it with a bit of butter and lemon, and see if you don’t actually just enjoy that like it is.

  4. Reply Michelle Jul 28, 2012 3:04 am

    I’ve been growing chard in my garden for the first time this year, so this post has been particularly timely. Anne’s comment above about how well chard cooks with other ingredients is also really interesting. If you find any more good ways to use swiss chard, I’m all ears.

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