Best Fall Couscous With Swiss Chard Raisins And Warm Spices Recipes

Rice Stuffing With Swiss Chard and Raisins image

Provided by Food Network Kitchen

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 16

Kosher salt
3 bunches Swiss chard, tough stems removed
3 cups arborio rice
Unsalted butter, for the baking dish
1 pound pancetta, roughly chopped
3 cloves garlic
1 teaspoon chopped fresh rosemary
1/2 teaspoon red pepper flakes
8 ounces gruyere cheese, diced
1 cup raisins
1 bunch scallions (white and light green parts), chopped
1 cup chopped fresh basil
1/2 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
8 large eggs, lightly beaten

Steps:

Bring a large pot of salted water to aboil. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop.
Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg. Add the beaten eggs and toss.
Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour.

Swiss Chard and Golden Raisins image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds (the average weight of 2 bundles) red Swiss chard
1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil
1/8 pound, 2 slices, pancetta or bacon, chopped
1 small yellow skinned onion, chopped
1/4 cup (2 handfuls) golden raisins
14 ounces chicken stock or broth
Coarse salt
1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated

Steps:

Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.