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Bulgur Risotto with Swiss Chard

Bulgur Risotto with Swiss Chard


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Molly Aronica

Cooking grains in a risotto style may seem fairly unhealthy because the texture is so creamy and luxurious. The texture comes from the starch of the grains, which get released slowly over time and create a self-saucing effect.

Ingredients

  • 3 cups vegetable broth, preferably homemade
  • 1 tablespoon olive oil
  • 1/2 white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 1/2 cup bulgur wheat, not quick-cooking
  • kosher salt and black pepper
  • 1 1/2 tablespoon unsalted butter
  • 1 teaspoon fresh lemon zest
  • 2 cups Swiss chard, rinsed and leaves and stalks julienned
  • 1/2 cup freshly grated Parmesan cheese

Servings4

Calories Per Serving320

Folate equivalent (total)22µg6%


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Risotto with Chard

Rinse and dry scallions, cut green parts diagonally into rings. Reserve white parts.

Cook chard leaves and scallions together in boiling salted water for about 3 minutes. Blanch, drain and leave to dry.

Take handful of chards and scallions and chop coarsely. Mix remaining greens with parsley and puree.

Cut chard stems into small cubes.

Heat oil in a heavy saucepan, cook white parts of scallions, chard stems and crushed garlic until soft. Add rice and saute until rice is translucent, stirring frequently.

Add wine and continue cooking, stirring, until all wine is absorbed. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Shortly before the end of cooking, add chard purée, season with salt and pepper to risotty. Add 2 tablespoons of parmesan and butter cut into small pieces. Add remaining greens, stir and serve sprinkled with parmesan.


Orzo Risotto with Swiss Chard and Fontina

Bring the chicken stock and water to a simmer in a saucepan keep warm over low heat. Melt the butter in a medium nonstick saucepan. Add the orzo to the butter and cook over moderately high heat, stirring often, until the orzo is golden, about 8 minutes. Add 1 cup of the hot stock mixture and cook, stirring gently, until all of the stock is absorbed. Gradually add more of the stock mixture, 1 cup at a time, and cook, stirring frequently, until the orzo is al dente and creamy but not soupy, about 20 minutes.

Meanwhile, heat the olive oil in a large nonstick skillet. Add the shallot and Swiss chard stems and cook over moderately high heat, stirring occasionally, until the stems are tender and lightly browned, about 7 minutes. Add the chard leaves and cook over moderately high heat, tossing, until the leaves are wilted, about 2 minutes. Add the vinegar. Stir the chard and the Fontina and Parmesan cheeses into the risotto, season with salt and pepper and serve.


Ingredients

  • 2 bunches Swiss chard
  • 2 small onions
  • 3 garlic cloves
  • 2 carrots or 1 carrot and 1 parsnip
  • 2 tablespoons olive oil or vegetable oil
  • Fine sea salt (1/2 teaspoon for stuffing, 1 Tablespoon for the blanching water, 1/2 teaspoon for the sauce, plus more to taste)
  • 3/4 cup short-grain rice
  • 3/4 pound ground lamb
  • 1/2 teaspoon freshly ground black pepper
  • 1-quart canned tomatoes or a 28-ounce can of whole peeled tomatoes
  • 4 tablespoons butter

Swiss Chard Risotto with Chicken Meatballs

The best risotto is a creamy celebration of wine and butter and cheesiness. The “Swiss Chard Risotto with Chicken Meatballs” (recipe below), from the March/April 2013 issue of La Cucina Italiana, is that kind of risotto. Mind you: this endeavor requires pacing and pots. You will dedicate each burner of your stove -- to the broth, the meatballs, the chard, the risotto. You will inhale and exhale with the comforts of ladling broth into wine-soaked risotto. My family devoured this meal.

Swiss Chard Risotto with Chicken Meatballs
La Cucina Italiana, March/April 2013
6 servings

Broth:
1 lb. skin-on, bone-in chicken thighs
1 medium onion, coarsely chopped
1 medium carrot, peeled and cut into 1-inch lengths
1 celery rib, cut into 1-inch lengths
2 leafy thyme sprigs
1 bay leaf
fine sea salt

Meatballs:
2 slices white sandwich bread, torn into small pieces
2 tsp. finely chopped parsley
1/4 tsp. fine sea salt
1/8 tsp. freshly ground black pepper
3 Tbsp. peeled and finely chopped carrot
3 Tbsp. unsalted butter
1 leafy sage sprig
1 leafy thyme sprig
1/2 cup dry white wine

Risotto:
5 Tbsp. extra-virgin olive oil
1 garlic clove, gently smashed and peeled
1 bunch Swiss chard (about 3/4 lb.), leaves finely chopped
fine sea salt
1 medium shallot, finely chopped
2 cup Arborio or Carnaroli rice
1 1/2 cups dry white wine
1 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
4 Tbsp. unsalted butter

Step 1. FOR BROTH : Remove skin and bones from chicken thighs set aside meat. In a large, wide saucepan, combine skin and bones, onion, carrot, celery, thyme, bay leaf, wine a pinch of salt and 6 cups of water. Bring just to a boil over high heat, then reduce to a gentle simmer, cook 45 minutes. Meanwhile prepare meatballs.

Step 2. FOR MEATBALLS : Cut reserved chicken into small cubes, then finely chop. In a large bowl, soak bread in milk until softened about 1 minute. Squeeze out excess milk and place back into the bowl with chicken, parsley, salt and pepper. Mix until just combined well (do not over mix), then form 1-tsp. portions into 1 1/4-inch balls.

Step 3. In a large heavy saucepan, arrange meatballs in a single layer. Add carrot, butter, sage and thyme. Cook, covered, over medium heat, 10 minutes. Add wine bring to a simmer. Reduce heat to low and cook, covered, until meatballs are cooked through, about 5 minutes more remove and discard herbs. Remove pan from heat cover to keep warm.

Step 4. FOR RISOTTO : In large saucepan with lid, heat 2 Tbsp. oil and garlic, over medium heat. Add chard and pinch salt, cook, covered, stirring occasionally, until chard is tender, 5 to 7 minutes. Remove and discard garlic, set aside chard.

Step 5. Strain broth into a saucepan through a fine-mesh sieve, cover to keep warm. In a medium saucepan, heat remaining 3 Tbsp. oil over medium heat add shallot. Reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add rice cook, stirring, 1 minute, then add wine. Cook, stirring, until liquid is mostly absorbed. Add 1/2 cup broth cook, stirring frequently, until broth is mostly absorbed. Continue adding broth in 1/2 cupfuls, stirring frequently, and allowing each addition to mostly absorb before adding the next, until rice is tender yet still slightly firm to the bite. (You may have broth leftover).

Step 6. Stir in chard, cheese, butter, and 1/2 tsp. salt. Adjust seasoning to taste. Serve risotto immediately with meatballs and their broth.

If you are intimidated by the notion of preparing your own chicken broth, don’t be here. I overcame my aversion. Simply explained, you simmer your chicken skin and bones in water, with veggies and herbs, for 45 minutes, while you prep some other stuff, like chopping chicken, parsley, carrots, Swiss chard, shallot, and grating the Parmigiano-Reggiano. That single pound of chicken, mixed with the soaked bread, makes many little meatballs. Stewing the meatballs in butter for 10 minutes, then adding the wine thereafter (I used a 2011 Pinot Grigio Venezie), produced fantastically browned and flavorful specimens. The little bits of carrot were precious.

The chard was easy to chop and cook: olive oil + garlic + greens.

And the sighs begin when you ladle more wine into the rice pot, followed by doses of the wonderful broth that you made. Arborio starchiness is perfect. And then you go over the top: add that grated cheese and another hunk of butter to the mix. Wallow in the incredible.

PRICES :
Chicken Thighs (1 lb.) = $2.74
Onion (1) = .42¢
Swiss Chard (1 bunch) = $1.87
Shallot (1) = .29¢
Arborio Rice (2 cups) = $2.80

PREP TIME : devote at least two hours to this production
TASTE :
chicken broth, white wine, and Parmigiano-Reggiano turn chicken meatballs into powerhouses, nested in creamy arborio rice

Next time, I will move on to the May/June 2013 issue of La Cucina Italiana, to make the “Fava Bean and Potato Soup.” I will also cook the “Asparagus Wraps with Prosciutto & Marinated Mozzarella,” from the April 2013 issue of Cuisine at Home (recipe below). Come back to my site next week, to see my great meal.

Asparagus Wraps with Prosciutto & Marinated Mozzarella
Cuisine at Home, April 2013
Makes 4 servings (4 wraps)

For the Mozzarella, Whisk:
1/2 cup purchased Italian salad dressing
1 tsp. Dijon mustard
8 oz. fresh mozzarella, sliced (into at least 8 slices)

For the Asparagus, Toss:
1 lb. fresh asparagus, trimmed
2 Tbsp. olive oil
Salt and black pepper

For the Wraps, Brush:
4 flour tortillas (8-inch)
12 thin slices prosciutto (6 oz.)

Preheat oven to 425 degrees F.

For the mozzarella, whisk together Italian dressing and Dijon, then pour over mozzarella slices in a shallow dish. Turn mozzarella to coat with marinade. Set mozzarella aside to marinate while preparing asparagus.

For the asparagus, toss spears with oil and season with salt and pepper transfer to a baking sheet. Roast asparagus until crisp-tender, 8-10 minutes.

Heat a large nonstick skillet over medium-high.

For the wraps, brush inside of each tortilla with marinade, then top with 2-3 slices marinated mozzarella, 3 slices prosciutto, and a quarter of the asparagus. Tightly roll up wraps brush outsides with marinade. Brown wraps in hot skillet until golden and mozzarella slightly melts. Remove wraps and slice in half on the bias.


Meyer Lemon Risotto with Spicy Swiss Chard [Giveaway!]

Hello friends and Happy Friday!! Today, I’m sharing this simple yet delicious Meyer Lemon Risotto recipe along with a giveaway sponsored by Le Creuset. So exciting!!

This post may contain affiliate links.

First, let’s chat about this recipe for a bit. To make Meyer Lemon Risotto, you start by sautéing onions in a mix of butter and olive oil. Then, you stir in risotto rice and cook for a few minutes until it absorbs some of the fat. Next, you deglaze the pan with a dry white wine like Sauvignon Blanc or Pinot Grigio. Warm chicken stock is then added ladle by ladle, cooking the rice gradually until it’s al dente. The risotto is finished with butter, Parmesan cheese, Meyer lemon zest, and Meyer lemon juice. Each bite is rich and creamy with a pleasant brightness from the Meyer lemon.

You could certainly enjoy this risotto as is, but I wanted to put some greenery on top to add a little contrast with each bite. Here, swiss chard is quickly cooked in a punchy oil flavored with garlic and crushed red pepper flakes. The silky greens bulk up the dish to complete meal status while providing a little garlicky heat. You guys, this is SO yum. Continue reading for the recipe along with giveaway details!

Meyer lemons are one of my favorite seasonal ingredients. They’re a cross between a lemon and a mandarin orange. Meyer lemons aren’t as acidic as regular lemons and they’ve got an incredible citrus-floral aroma.

You should be able to find Meyer lemons at the farmer’s market right now, and I’ve also seen them at regular grocery stores (Whole Foods, TJ’s, Costco). Just be sure to grab a bunch of them right now while they’re still in season!

We’ve recently become obsessed with Swiss chard. It’s such an easy green to prepare. Especially on a hurried weeknight! Simply warm up some olive oil in a large skillet. Add garlic and crushed red pepper flakes, cooking for just a few moments. Throw in chopped swiss chard, and cook just until wilted. Season to taste with salt and pepper. It’s a perfect side dish for a weeknight meal, and it’s really tasty on top of this risotto!

My friends over at Le Creuset graciously sent me a few pieces of their new Gris collection, including a braiser, deep baking dish, and mini cocotte. Throughout 2019, Le Creuset will be releasing rich, new colors available only at their outlet stores. Gris—their first release— is a gorgeous, smoky gray inspired by historic French interiors. It’s got subtle hints of taupe and rose. Gris is such a beautiful neutral, and I absolutely love it!

You can find the Gris collection right now at Le Creuset outlet stores, and I’m giving away the 3 pieces above to 1 lucky Kitchen Konfidence reader!! Here’s how you can enter for a chance to win:

The 2.25 quart braiser featured here is the perfect size for making risotto and other rice or grain dishes. It’s made of durable enamel-coated cast iron, so it holds heat well and evenly distributes it around the pan.


Gallery

  • 5 cups chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 cup pearl barley, rinsed and drained
  • 8 to 10 small radishes, trimmed
  • 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
  • 1 preserved lemon from jar of Preserved Lemons, thinly sliced and seeds removed
  • Coarse salt
  • 1/4 cup fresh dill, coarsely chopped
  • 8 large fresh mint leaves, torn

Bring broth to a simmer in a small saucepan over medium heat. Remove from heat cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.


Ingredients:
5 tbsp olive oil, divided
5 cloves garlic chopped
(or 1 tbsp jar chopped garlic)
1/2 tsp crushed hot red pepper flakes
4 cups (packed) red swiss chard leaves
(about 1 large bunch), coarsely chopped
Salt and pepper
1 onion, chopped
1 shallot, chopped
1 leek, washed well, and thinly sliced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or parmesan)
3/4 cup toasted, chopped walnuts

Method:
Heat 2 tbsp olive oil in a large skillet. Add garlic and red pepper flakes and sauté until garlic just begins to brown. Add red chard and sauté, stirring, just until nicely wilted. Season with salt and pepper, and remove from heat.

In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, shallot and leek. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add swiss chard.

After last addition of stock is absorbed, remove from heat, and stir in butter, romano, and walnuts. Season with salt and pepper. Serve immediately.


Bulgur Risotto with Swiss Chard - Recipes

Swiss Chard Wraps with Chickpea Raita shown with Fresh Salmon Patties with Horseradish-Caper Sauce

One of the cooks preparing a Swiss Chard Wrap

In an effort to use the beautiful and readily available organic chard available to us in San Miguel, I tweaked my basic tabbouleh recipe, using Middle Eastern spices, to make a healthy filling for a cold chard wrap. This recipe is flexible. Use any dark, leafy green you prefer and fill with a grain or rice stuffing of choice.

For the Swiss chard:
1 bunch Swiss chard, preferable “Bright Lights”—either red or yellow variety, cut out the thickest part of stem (about 1/3 of the way up from the bottom of the leaf and save for another use)

For the salad:
1 1/4 cups fine or medium bulgur
1 1/4 cups water
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
4 to 6 green onions, thinly sliced on the diagonal (use both white and green parts)
1 1/2 cups packed fresh flat-leafed parsley leaves, finely minced
1/2 cup packed fresh mint leaves, finely minced
1 cucumber, peeled, seeded, and chopped
4 tomatoes, seeded and diced
1 red or yellow bell pepper, diced
1/3 cup fresh lemon juice
1/3 cup olive oil

For the chard: Pour water to the depth of one inch in a large skillet. Bring to a boil. Reduce the heat so that the water is barely simmering. Blanch the chard leaves one by one for about 30 to 45 seconds. To retain the vibrant green color, shock the blanched leaves in a bowl of water with ice. Drain, stack, and blot dry the opened leaves. Place on a plate to cool.

For the salad: In a bowl combine bulgur and water. Soak bulgur for a minimum of one hour.

Meanwhile, in a small bowl mix salt, pepper, allspice, and cinnamon. Add sliced onions and allow to macerate for 30 minutes.

Drain any excess water from the soaked bulgur and return to bowl. Add parsley, mint, cucumber, tomatoes, bell pepper. Whisk the lemon juice and olive oil together in a small bowl and pour over the salad. Add the onion mixture and season with additional salt and pepper to taste.
Note: Bulgur may be prepared 1 day ahead and chilled, covered.
The actual salad may be assembled 1 hour ahead of serving and chilled, covered.

To prepare the wraps: Place the blanched chard leaves on a cutting board. Place approximately 1/4 cup of bulgur salad on each leaf. Roll, folding the edges over the filling, into neat packets. Serve with Chickpea Raita.
(I used the recipe from Mark Bittman from The New York Times , August 2008)


Watch the video: Si te pergatisim pilaf? - How to prepare the pilaf?


Comments:

  1. Eadlyn

    They are similar to the expert)))

  2. Ryba

    You are not like the expert :)

  3. Tauhn

    Excuse me for what I have to intervene ... similar situation. Ready to help.

  4. Jimmy

    It only reserve



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