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4 to 6
Lior Lev Sercarz
1 bunch swiss chard (rainbow or regular), stems chopped and leaves left whole
1 onion, thinly sliced
3 cups cooked rice (you can try our spice rice for extra flavor)
1 1/2 cups shredded cooked chicken
1 cup chicken or vegetable broth
1/4 cup golden raisins
Preheat the oven to 350°F.
In a pan warm a bit of olive oil and cook the onion and swiss chard stems over medium heat until tender, about 10 minutes. Season to taste with salt.
Coat a 9-inch round baking pan with olive oil and use the swiss chard leaves to cover the bottom and sides. Place a third of the rice in the bottom and top with half of the chicken and onion mix. Season with half of the hawayej and top with the raisins. Add another 1/3 of the rice and top with the remaining chicken and onion mix. Season with the remaining hawayej the comer with the remaining rice.
Fold the chard leaves over to cover the rice, then pour the stock over the surface making sure it goes all over and to the sides. Cover the top with a piece of parchment paper and then cover with foil.
Bake for about 45 minutes until all the liquid has been absorbed. Remove the foil and parchment and unmold onto a serving plater. Serve warm.
This could be made with cooked quinoa or farro.
You can subtitute the chicken with lentils to make it vegeterian
Add a 1/2 cup of chopped nuts for some crunch
Add a 1/2 cup of chopped herbs to this recipe