* Exported from MasterCook *
 
                      Swiss Chard Rice With Baby Carrots
 
 Recipe By     :Laxmi Hiremath
 Serving Size  : 4     Preparation Time :0:00
 Categories    : Information                     Side Dishes
 
    Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                cup  basmati rice
    1                cup  chopped Swiss chard leaves
    1 1/2           cups  water
    2        tablespoons  mild oil or unsalted butter
    4              whole  cloves -- ground
       1/8      teaspoon  cinnamon
    8                     baby carrots
       1/2      teaspoon  salt
    1              small  onion -- peeled and thinly sliced
    4              large  garlic cloves -- thinly sliced
 
 Wash and soak the rice. Drain and set aside. Place the chard leaves in a small
dry skillet. Stir and cook over medium heat until wilted, about 5 minutes.
Transfer to a food processor or blender with 1/2 cup of the water and blend into
a smooth puree. Set aside. Heat 1 tablespoon of the oil in a 2 1/2to 3-quart
saucepan over moderate heat. Add the cloves and cinnamon. Stir until aromatic,
about 30 seconds. Immediately add the carrots and rice and stir-fry for 4 to 5
minutes. 
 Add the leafy green puree, the salt and remaining 1 cup water. Bring to a boil,
reduce the heat to low, cover, and simmer until the rice is tender, 15 minutes.
While the rice is cooking, fry the onion and garlic in the remaining 1 tablespoon
oil until brown. Set aside. Remove rice from heat and let stand, covered, for 5
minutes. Fluff with a fork and transfer to a heated serving platter. Garnish with
the fried onion and garlic. 
 Serve hot or warm. Serves 4. 
 PER SERVING: 260 calories, 4 g protein, 45 g carbohydrate, 7 g fat (1 g
saturated), 0 mg cholesterol, 308 mg sodium, 3 g fiber. 
 
 Source:
    “The Fabled Rices Of India: Traditional rice dishes”
 Copyright:
    “1998-Jun San Francisco Chronicle”
 
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