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slices bacon (thick slice), chopped
3 large yellow onions, diced
1 or 2 shallots, finely minced
3 large bunches Swiss chard
2 cups short grain brown rice (MUST be short
3 cups rich chicken stock (or more)
6 oz. smoked Gouda cheese, coarsely grated
salt, pepper, thyme, parsley to taste
a large pot with a lid, sauté the bacon
on low heat until crisp. Remove the bacon from
the pot. Drain well and set aside. Pour off
all of the bacon grease but don't clean the
pot. Add the onions and shallots. Cook over
the onions cook, chop the Swiss chard stems
into small pieces. Toss chopped stems into the
cooking pot when the onions are translucent.
Cover the pot; keep heat low so it doesn't burn,
but hot enough so that the contents continue
to cook. Cook for 3 - 4 minutes. Chop the chard
leaves, add to the pot and replace cover.
a heavy cast iron skillet, put the brown rice
on high heat to toast it. Stir constantly; don't
let it burn. (It's ready when a few grains start
to pop.) When the rice is about half toasted,
remove the cover from the other pot (containing
the onions and Swiss chard) and turn the heat
on high. Stir that pot often as well.
the rice is toasted, make a well in the center
of the onion/chard mixture and dump the rice
in. Add the chicken stock, stirring to make
sure rice is covered with liquid. (You may have
to add a bit more stock, depending on how juicy
the Swiss chard is.) Add some salt, pepper,
dry or fresh thyme and chopped fresh parsley.
the heat to low. Cook for 45 - 55 minutes. When
the rice is cooked, add the reserved crispy
bacon and grated Gouda. Stir well.
you prefer a creamier version, you can slowly
add an additional 1 or more cups of stock after
the rice has cooked. Stir constantly to prevent