Take advantage of brown rice’s versatility with this rustic stir fry which showcases some of winter’s most delicious offerings. Savor the Swiss chard as it soaks up every bit of the shallot, ginger and walnut flavors. This recipe comes to us from Jen of Domestic Divas.
- 2 cups long grain brown rice, cooked
- 1 shallot, chopped
- 1/2 cup jumbo raisins, chopped
- 1/2 cup walnuts, chopped
- 2 cups Swiss chard, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, peeled and chopped
- 1 tablespoon flat-leaf parsley, chopped
- salt & pepper, to taste
Heat the olive oil in a cast-iron skillet over medium-high heat. Add the shallot and sauté or 3-5 minutes, or until lightly caramelized. Add the ginger and cook for another minute until fragrant.
Next add the raisins and walnuts and cook for 3-5 minutes, stirring with the shallots and ginger. Add the Swiss chard and stir into the mixture. Continue cooking the chard for 4-6 minutes, or until tender.
Add the cooked rice to the mixture and stir to combine. Reduce heat to medium and cook for another ten minutes, stirring occasionally. Stir in the chopped parsley and season to taste with salt and pepper to taste.