Adapted From Silk Road Vegetarian by Dahlia Abraham -Klein
This dish has everything I love in a meal; brown basmati rice with walnuts, which gives it a hearty crunch, while the raisins and ginger tie the whole dish with a tad of sweetness. Of course the Swiss chards soaks up all the flavor adding peaks of forest green to this robust dish. A characteristic of pilafs is its contrasts in flavor, texture and color, which are all reflected in this dish. Enjoy!
1-cup long grain brown rice, such as basmati
2 cups water
½ teaspoon salt
2 Tablespoons olive oil
2 shallots, thinly sliced
1 piece, 1 " fresh ginger, minced
½ cup raisins or currants
½ cup walnuts, chopped
½ bunch Swiss chard, thick stems removed, coarsely chopped
Salt and pepper to taste
1 Tablespoon chopped parsley for garnish
Rinse the rice, and soak in plenty of water for 2 hours. Drain and transfer to a saucepan. Add the water and salt and bring to a boil over high heat. Reduce the heat, cover the pan, and simmer gently for 45 minutes.
In a large skillet over medium-high heat, heat the oil. Add the shallots and cook, stirring, for 3 minutes. Stir in the ginger and cook for 1 minute more until fragrant
Add the raisins or currants and walnuts and cook, stirring, for 3 minutes. The fruits will soften and the walnuts will toast a bit. Stir in the Swiss chard and continue cooking, stirring, for 4 to 6 minutes, or until the greens wilt.
Stir in the rice, salt, and pepper. Reduce the heat to medium-low, and cook covered for 10 minutes, stirring occasionally. Taste for seasoning and add more salt and pepper, if you like. Garnish with the parsley.
Recipe: Kosher, parve, vegetarian