Swiss Chard Rice Bowl With Chorizo
NY Times Recipe. For the swiss chard you could substitute collard greens or kale, but kale takes longer to cook. Spinach if you are in a pinch, but it is much lighter and doesn't have the sweetness and heartiness of flavor as the swiss chard. Start the rice and overlap the prep time.
- Ready In:
- 1 cup brown rice, medium or 1 cup short grain
- 2 1⁄3 cups lightly salt water
- kosher salt, as needed
- 2 tablespoons unsalted butter, divided
- 1 large bunch swiss chard, leaves and stems separated
- 2 tablespoons cumin seeds
- 6 tablespoons extra-virgin olive oil, more as needed
- 2 fresh mexican chorizo sausages, casings removed and meat formed into patties
- 2 garlic cloves, thinly sliced
- 2 -3 tablespoons cider vinegar, as needed
- 3 tablespoons finely chopped chives
- 1 teaspoon smoked sweet paprika, more to taste
- black pepper, as needed
- 1⁄2 cup fresh parsley leaves, as needed
- fleur de sel, as needed
- In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
- Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
- Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
- Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
- Add 2 tablespoons oil to the skillet and then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
- Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
- Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil (or less), the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.