So last week I had the urge to make a new dish I've never heard of, Red Chard and Rice with Bacon. This savory recipe paired perfectly with the full-bodied, oaked butterscotch notes of our Reserve Chardonnay.
Here's the recipe:
Ingredients
2 tbsp (Terra Sávia) extra-virgin olive oil
3-4 slices of bacon, finely chopped
2 cloves garlic, grated
1 small bunch red chard, stemmed and chopped
freshly grated nutmeg
Kosher salt and ground black pepper
1 tsp smoked paprika, or sweet paprika
1 cup white rice
1 3/4 cups chicken stock or water
Directions
Heat the olive oil in a saucepot over medium heat.
Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute.
Add the chard and season with a little nutmeg, salt, pepper and paprika.
When the chard is wilted add the rice and stir for 1 minute.
Add the stock or water and bring to a boil then reduce the heat to a simmer and cover.
Cook 15-18 minutes, or until the rice is tender.
Fluff with a fork and serve.
I made a salad to accompany this dish but that choice is of course up to you.
Recipe was found at foodnetwork.com
Enjoy, Pecos
Here's the recipe:
Ingredients
2 tbsp (Terra Sávia) extra-virgin olive oil
3-4 slices of bacon, finely chopped
2 cloves garlic, grated
1 small bunch red chard, stemmed and chopped
freshly grated nutmeg
Kosher salt and ground black pepper
1 tsp smoked paprika, or sweet paprika
1 cup white rice
1 3/4 cups chicken stock or water
Directions
Heat the olive oil in a saucepot over medium heat.
Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute.
Add the chard and season with a little nutmeg, salt, pepper and paprika.
When the chard is wilted add the rice and stir for 1 minute.
Add the stock or water and bring to a boil then reduce the heat to a simmer and cover.
Cook 15-18 minutes, or until the rice is tender.
Fluff with a fork and serve.
I made a salad to accompany this dish but that choice is of course up to you.
Recipe was found at foodnetwork.com
Enjoy, Pecos
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