Grandma’s recipe - Swiss chard stew - vegan and gluten free

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor and reduces sodium.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds umami.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Fresh tomatoes can enhance the stew's flavor.

Wash the Swiss chard and beets thoroughly, cutting the stems from the beets.

Boil water in a large pot, then add the Swiss chard and cook for 10-15 minutes.

Transfer the cooked Swiss chard to a bowl with ice water (optional).

Chop the onion and bell pepper into small pieces.

Triple wash the rice (120 grams) and soak it in water for 30 minutes.

Strain the Swiss chard once cooled and chop it finely.

Heat 100 milliliters of olive oil in a large soup pot.

Add the chopped onion, bell pepper, and some salt, sautéing for 5-10 minutes until the onion is translucent.

Add the chopped Swiss chard and some of the water used to boil it, cooking for 10 minutes on medium heat.

Strain any extra vegetables from the boiling water if used.

Add the soaked rice to the pot, ensuring there is enough liquid (at least five times the quantity of rice).

Add around 1 liter of broth, peppercorns, and bay leaves, then cover and cook on low heat for 30 minutes.

Check the rice for doneness and cook a few more minutes if necessary.

Mix 2 tablespoons of tomato paste with water and add it to the pot, simmering for 10 more minutes.

Stir in chopped fresh dill and turn off the heat, letting the dish cool for at least half an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary