rice and greens again - and a simple grilled chicken breast

I keep playing around with the idea of veggies/greens cooked with rice.  It's a combination I really like, and the idea of cooking the veg and the rice together perfectly suits my need for efficiency and easy.  I have this recipe for collards and rice that is tried and true and we have it often.  And I recently tried this one that was a similar idea, but different green veggies instead of greens.  So I just keep experimenting with this concept, and seeing where it can go. 
This month, along the theme of needing to eat a lot more veggies after doing nothing but pig out for the past 6 weeks, I wanted to try this again and see just how much I could increase the quantity of greens and still have a good balance and texture.
  • 1 bunch of red chard, plus the stalks from another bunch whose leaves had been used in another recipe
  • 1 bunch of collard greens
  • 1 onion
  • 2.5 cups long grain white rice
  • 5-6 cups chicken broth
  • approx 1/2 cup white wine
  • a little butter and a little olive oil
  • parmesan cheese
I finely chopped all the veggies in my food processor.  I sauteed the onion and the chopped chard stems in a bit of olive oil and butter for a few minutes, then added the chopped collard greens, and then a few minutes later added the chopped chard leaves and cooked a few more minutes, seasoned with salt and pepper.  The pan was pretty full - this was a lot of green.  Then I added about 5 cups of broth, and the rice and let that all simmer, stirring occasionally, until the broth was absorbed.  Then I added the wine, a bit more broth and kept stirring and adding liquid and tasting until the rice was right - I wanted it cooked, but still a bit al dente on the inside.  I decided not to mix the cheese in, I thought I could keep it lighter by just serving it with a bit of cheese on top. 
This was good.  It was creamy, but also still had some texture.  The balance of veg and rice was nice, and it was a great way to get in a lot of greens.
I served this under a simple chicken breast - I marinated the chicken in olive oil, lemon juice, wine, herb salt, and pepper for about a half hour.  Then I pan grilled them over med-high heat for about 6 - 7 minutes each side.  Then I poured the leftover marinade in the pan and let it reduce and drizzled this over the plate. 
A very nice, simple dinner.  and I think pretty healthy. 

Lisa Marsh

Mom to two sets of twins.

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