Turkish Swiss Chard with Tomato and Rice (Zeytinyağlı Pazı)

Method4 steps · about 1 hr

1. 1

   Step 1: Heat2tablespoons cooking oil in a wide saucepan over medium-high heat. Sauté the onion (1 medium) for3–4minutes until beginning to soften. Stir in the deseeded chili, garlic (4), tomato (1 cup) paste and canned tomatoes and cook2minutes more.

   Uses 2 tbsp extra virgin olive oil · 1 medium onion · 1 red chili pepper · 4 garlic cloves · 1 tbsp double-concentrated tomato paste · 1 cup canned diced tomatoes

2. 2

   Step 2: Turn the heat to medium. Fold the washed chopped chard stems and leaves into the tomato-onion base from step1 and cook2–3minutes until softened. Stir in the rinsed½cup dry rice.

   Uses same entire sautéed tomato base · 1 lb Swiss chard, including stems and leaves · ½ cup dry rice

3. 3

   Step 3: Pour the2cups hot water into the chard-rice mixture from step2. Season with about½teaspoon each sea salt and black pepper and stir. Cover and cook over medium-low heat for20–25minutes, until the rice and vegetables are fully tender.

   Braise rice and chard · 25 minUses same complete chard-rice base · 2 cups hot water · about½tsp sea salt · about½tsp freshly ground black pepper

4. 4

   Step 4: Turn off the heat and leave the fully braised dish covered for10minutes. Divide the vegetables, rice and cooking juices into four portions. Serve warm or cooled as a mezze, with the optional yogurt dollop and separately listed extra olive-oil drizzle.

   Rest covered · 10 minUses same entire cooked dish · plain yogurt, optional serving dollop · extra olive oil drizzle to serve