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 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.
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.
Beat your milk and eggs together, and in a large bowl mix with the veggies, rice, and diced cheese.
Spread into a pie pan or glass baking dish and bake at 425° until nicely browned on top; roughly 30 minutes.
Remove and cool briefly, then serve! We enjoyed this a lot, let me know what you think!