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“This is based on a recipe from an Eating Well cookbook, but with some major changes. The chard is a toothsome and delicious addition. Trust me--you will like it! Even my chard-hating husband liked this recipe.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large saute pan over medium heat. Saute onion and peppers until soft, then add garlic and seasonings. Saute another minute, then add rice and saute for a minute, stirring constantly.
  2. Add seasonings and 1/2 cup of broth. Stir until absorbed, and then keep adding 1/2 cup of broth at a time, stirring until absorbed, until all 4 cups have been added. This should take 15-20 minutes or so.
  3. Add the chard and the tomato soup and the white wine. Stir until the liquid is absorbed.
  4. The rice should be tender--if not, add water in 1/4 increments and keep stirring until the rice is tender.
  5. Taste and adjust seasonings as necessary. Stir Parmesan inches.

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