This is a simple warm and rich-flavored soup that can be a whole meal in itself. Served with hot crusty bread and butter.
I add kale with the chard for extra texture, flavor and nutrition. If you don’t want to use cheese, a nice alternative is Brewer’s yeast. Sprinkle in about 1/4 cup instead of the cheese and stir well to combine. Brewer’s yeast is an excellent source of high–quality protein that includes all the essential amino acids. It provides is an excellent source of all the B vitamins. It helps to lower bad cholesterol and raise the good! It can help control blood sugar and protect against liver cancer.
2 bunch chard
¼ cup butter
1 cup coarsely chopped onion
6 – 8 cups chicken stock
¾ cups brown Basmati or short-grain brown rice
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley or cilantro
sea salt and freshly ground black pepper to taste
Garnish – additional Parmesan
1. Wash the chard well and cut into ½-inch pieces, both leaves and stalks. In a 4 – 5 quart pot, melt the butter. Add the onion and sauté over medium heat until softened, about 5 minutes.
2. Add the chard and stir to coat with the butter. Cover the pot and heat for 4 – 5 minutes to wilt the chard.
3. Add 6 cups of stock, bring to a boil and add the rice. Cover and reduce heat to medium and cook until the rice is done, about 20 minutes. If the soup becomes too thick, add more stock.
4. When the rice is done, add the fresh parsley or cilantro and Parmesan. Taste for seasoning. Serve piping hot sprinkled with more cheese.
Serves 6 – 8