* Exported from MasterCook *

                     Swiss Chard Rice With Baby Carrots

Recipe By     : The Fabled Rices Of India by Laxmi Hiremath
Serving Size  : 4     Preparation Time :0:00
Categories    : Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Basmati rice
   1      c             Swiss chard leaves -- chopped
   1 1/2  c             Water
   2      tb            Mild oil or unsalted butter
   4                    Whole cloves -- ground
     1/8  ts            Cinnamon
   8                    Baby carrots
     1/2  ts            Salt
   1      sm            Onion -- peeled, thinly sliced
   4      cl            Garlic -- 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 tb oil
in a 2-1/2 to 3 qt 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 tb 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.

Yield: 4 Servings

Per serving: 260 cal, 4 g protein, 45 g carbs, 7 g fat (1 g sat),
0 mg cholesterol, 308 mg sodium, 3 g fiber.

Recipe FROM: San Francisco Chronicle, Jun 1998


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