Rice Pilaf with Swiss Chard (Sebzeli Pilav)
Preparation time: 45 min.
This rice-vegetable pilaf (aka pilav) has Swiss Chard also known as Silverbeet or Mangold as one of its ingredients, a vegetable little known in the US, but widely available in Europe. It has a slightly bitter taste which fades when cooked. It lends an original touch to this dish from Turkey. If you cannot find Swiss Chard, use spinach instead.
- 250 gr (1/2 lbs) carrots, finely cubed
- 250 gr (1/2 lbs) zucchini, finely cubed
- 1 large onion, about 1 cup finely chopped
- 1 fresh chili pepper, seeded and sliced thinly
- 500 ml (2 cups) finely shredded Swiss Chard
- 3 tbsp extra virgin olive oil
- 250 gr (1 cup) long grain rice
- 2 tbsp raisins
- 2 tbsp pistachio nuts
- 500 ml (2 cups) vegetable stock
- salt and freshly ground pepper
Warm olive oil over medium-high heat and sauté onion and carrots for 5 minutes. Add rice, zucchini and chilli pepper. Stir until rice is well coated.
Add raisins, pistachios and hot vegetable stock. Add salt and pepper. Bring to a boil. Reduce heat to low and simmer for about 10 minutes. Add the shredded Swiss Chard and fold it in carefully.
Simmer for further 10 minutes or until rice is done.
Serve it as a side dish or with a green salad and Creamy Cucumber Dressing as a vegetarian dish.