2 lb. swiss chard
1 garlic clove, finely chopped
3 T. oil
1 t. paprika
1 med. onion, finely chopped
1/8 c. long grain rice
4 T. chopped fresh cilantro
4 T. water
salt and pepper
Separate the leaf part from the thick ribs of the chard. Shred the leaves coarsely and slice the stalks into 1/2 inch strips.
Warm the oil in a heavy flameproof casserole, add the chard stalks and the garlic, cover and cook gently for 10-15 minutes, stirring occasionally. Stir in the paprika, stirring for 30-60 seconds, then the onion, chard leaves, rice, cilantro, water and seasoning.
Cover with a very tight-fitting id and cook, stirring occasionally, for about 30 minutes until the rice is tender; if necessary add more water.
The lid must fit really well so no steam can escape! (seal with foil to be sure)
Recipe from: North African Cooking, by Hilaire Walden