Rice filling with chard and raisins (ganir)

Votes: 1

How to Make - Rice Stuffing with Swiss Chard and Raisins (Ganir)

Time: 1 hour 45 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 666, total fat 34 G., saturated fats 15 G., proteins 25 G., carbohydrates 67 G., fiber 5 G., cholesterol 214 mg, sodium 815 mg, sugar 11 G.

Despite the name, this filling is baked separately from the bird, but the side dish is much larger than the cavity of a chicken or duck. There's enough for everyone. A magnificent combination of creamy rice, juicy Swiss chard, salty pieces of pancetta, gooey cheese, and fragrant herbs awaits you.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 bunches Swiss chard, tough stems trimmed
3 tbsp. Arborio rice
Unsalted butter, to grease the pan
450 g pancetta, coarsely chopped
3 cloves of garlic
1 teaspoon chopped fresh rosemary
0.5 tsp red pepper flakes
220 g diced Gruyere
1 cup raisins
1 bunch green onions (white and light green parts only), chopped
1 cup chopped fresh basil
0.5 cup chopped fresh parsley
Grated zest of 1 lemon
0.5 tsp freshly grated nutmeg
8 large eggs, lightly beaten

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Arborio rice, chard, Gruyere cheese, rosemary, red pepper flakes, pancetta, basil, lemon zest, raisin, nutmeg, eggs

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the chard and cook until tender, 8-10 minutes; remove with tongs and transfer to a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15-20 minutes; drain and set aside. Squeeze the chard to remove excess water and finely chop.
Preheat the oven to 190°C (350°F) and grease a 3-quart baking dish. Process the pancetta, garlic, rosemary, red pepper flakes, and 1 teaspoon of salt in a food processor until you have a coarse paste. Transfer to a bowl and add the rice, Swiss chard, Gruyere, raisins, green onions, basil, parsley, lemon zest, and nutmeg. Add the beaten eggs and mix well.