Swiss chard and basmati rice gratin

This dish was inspired by a recipe from one of my French cookbooks. It originally was supposed to be be a swiss chard gratin, but I thought it needed a little bit more Oomph! So I added basmati rice and four cheeses. The one ingredient which I forgot to add was heavy cream or half and half — which I think would have made all the difference for the richer, smoother, creamier texture and consistency. The nitty gritty:

  1. Sautee shallots, onion, garlic, and blanched swiss chard (with stalks and all) in butter.
  2. Add herbs and spices (thyme, oregano, nutmeg, s&p, garlic powder, onion powder) and red wine vinegar as it cooks.
  3. Cook rice with salt and butter in a rice cooker or in a pot, over the stove.
  4. Grate parmesan, gruyere, monterey jack.
  5. Mix all the ingredients with two beaten eggs and panko bread crumbs.
  6. Top with Monterey Jack and Cheddar Cheese blend.

The flavor of the dish turned out good, it just needed that last ingredient…Will definitely make this again and add the H&H or heavy cream with step 5.


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