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.
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.
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.
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.
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 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,
- 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 :)
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.