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Swiss Chard, Leek and Mushroom Rice Bowl

Swiss Chard, Leek and Mushroom Rice Bowl for a fresh and simple weeknight meal // Karista's Kitchen

This is a recipe I’ve been wanting to post for a long time.  Swiss chard, leek and mushroom rice bowl.  Seriously, I think I make this once a week, however, often with whatever I have on hand.

Sometimes it’s Swiss chard because I’ve got a spring garden full of chard.   Sometimes with organic seasonal greens, spinach, mustard greens or kale that I picked up at the market because someone used all the chard for their green protein smoothie.  😉  That’s actually what happened when I went to make this recipe a few nights ago.  The Swiss chard was gone so I reached for my organic seasonal greens.  But that’s why I love this dish so much.  It can become whatever you want it or need it to be.

sautéing leeks // Karista's Kitchen

Begin with a little extra virgin olive oil and sauté the leeks.

 

On occasion I’ll make this with brown rice, just for the heck of it and because I love that nutty flavor from brown rice.  Sometimes I make it with quinoa when I’m in a quinoa mood or Einkorn berries when I feel like I want to mix things up a bit.   Most often though, I make this recipe with Jasmine or Basmati rice.  I find the clean, fragrant flavor of Jasmine rice compliments the rich bitterness of the Swiss Chard or Kale.

sautéing leeks and Italian parsley // Karista's Kitchen

Once the leeks are slightly caramelized, add the fresh herbs and garlic.

 

During the winter months the Bennett Crew likes a bit of sautéed crumbled Italian sausage mixed in or leftover beef or pork roast.  This dish can easily accommodate leftover roast chicken or turkey as well.

As for me… I’m happy with a fried egg on top.

sautéing mushrooms // Karista's Kitchen

Then add the sliced mushrooms and cook until wilted.

 

When leeks aren’t in season I use diced onions or sliced green onions.  When my herb box is overflowing, I chop up fresh herbs and throw those in as well.  It’s truly a hearty one dish meal that satisfies everyones palate.

baby greens sautéing // Karista's Kitchen

Add the greens and toss gently with tongs until wilted.

 

sautéing baby greens // Karista's Kitchen

All the ingredients get served over rice or ancient grain and topped with a bit of grated parmesan cheese for good measure.  This, my friends, makes my family so happy. 🙂  Which makes me happy of course.

Swiss Chard, Leek and Mushroom Rice Bowl // Karista's Kitchen

Swiss chard, leek and mushroom rice bowls… Food fresh and simple.  Isn’t that what a weeknight dinner should be?

Wishing you a very happy weekend with friends and family!

Loads of Love,

Karista

Swiss Chard, Leek and Mushroom Rice Bowl

Serving Size: 4

Swiss Chard, Leek and Mushroom Rice Bowl

Ingredients

  • 2-3 tablespoons extra virgin olive oil or ghee
  • 2 medium to large leeks, trimmed where the white turns pale green, rinsed, halved lengthwise and diced (or 1 small onion, diced)
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped mixed fresh herbs (Italian parsley, oregano, thyme, marjoram, chives)
  • 1-2 cups sliced mushrooms (cremini, buttons, chanterelle when in season are delicious)
  • 1 bunch Swiss chard, stemmed and greens chopped or 3-4 cups seasonal chopped or baby greens
  • Salt and freshly cracked black pepper to taste
  • 4 cups cooked white or brown rice
  • Serve with cooked ground Italian sausage, homemade sausages, leftover pork or beef roast, leftover roast chicken and of course top with a fried or poached egg.
  • Garnish with grated parmesan cheese (optional)
  • Sometimes my youngest gal likes a dollop of Greek yogurt on top 🙂

Instructions

In a large saute pan or skillet over medium heat, add 1-2 tablespoons of the oil or ghee. When the oil is hot add the leeks and sauté until slightly golden. Then add the minced garlic, fresh herbs and mushrooms. Add the additional tablespoon of oil if desired. But remember, the mushrooms will soak up all the liquid and oil in the pan and then once they're cooked, they will release the liquid and oil.

Once the mushrooms are done, add the greens in batches if necessary. Toss gently until the greens are incorporated and wilted, but not over cooked.

Season to taste with salt and pepper and serve over rice with garnishes or meats.

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5 Comments

  • Reply
    Eha
    April 22, 2016 at 5:50 pm

    You ‘got’ me at leeks and made sure I stayed with brown rice and after that it was all about completing a hugely easy, moreish and healthy dish 🙂 ! Lovely!!! Oh, out ‘our’ way in Australia we are likely to reach for any variation of the many Chinese greens and Asian mushrooms to boot . . . . and the result you would not mind I guarantee also . . .

    • Reply
      Karista
      April 30, 2016 at 11:42 am

      Hi Eha! I adore leeks as well and add them to everything. Chinese greens and Asian mushrooms are so fabulous in this rice bowl, we can find them seasonally here. I love them. Hope you’re doing well! Karista

  • Reply
    Ksenia
    May 1, 2016 at 10:40 am

    Everything is even better topped with a fried egg! Sign me up for this delicious meal, anytime 🙂

    • Reply
      Karista
      May 3, 2016 at 3:16 pm

      Thanks Ksenia! I agree, an egg makes everything yummier. 🙂

  • Reply
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