Vegetarian Swiss Chard and Rice Pilaf from: http://vegetarian.about.com/od/ricerecipes/r/swisschardpilaf.htm
1 pound Swiss chard
1 cup uncooked rice, pre-soaked for 10 minutes
1/4 cup olive oil
1/2 cup chopped spring onions (scallions or green onions)
1 lemon, squeezed
1/2 cup chopped fresh parsley
Wash the Swiss chard well. Remove the stalks and chop. Chop the leaves and set aside to drain.
Heat the oil and sauté the spring onions until soft. Season with salt and allspice.
Add the rice and toss for a few minutes. Add the chard stalks, leaves, and parsley. Add 1-1/2 cups boiling water and bring to a boil, uncovered.
Cover, reduce the heat and simmer until the rice is cooked, about 15-20 minutes. Allow the rice to stand for a few minutes before serving.
Sautéed Scallops and Swiss Chard from: http://www.yummly.com/recipe/Sauteed-Scallops-and-Swiss-Chard-459306
3 tbsps olive oil
1 bunch chard
freshly ground pepper (Coarse kosher salt and, to taste)
3/4 lb sea scallops
all-purpose flour (for dredging)
1 shallots (small, minced)
1/4 cup dry white wine
1/2 cup low sodium chicken broth
1 tbsp fresh lemon juice
1/2 tsp dijon mustard
1/2 tsp fresh tarragon (minced, plus more for garnish)
1 tbsp unsalted butter (optional)
jasmine rice (Cooked)
2 tbsps toasted pecans (optional)
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chard and season lightly with salt and pepper. Sauté until just softened, about 3 minutes. Transfer to a bowl and cover to keep warm.
Season the scallops lightly with salt and pepper and dredge in flour to coat. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the scallops and cook, turning once, until springy to the touch and no longer translucent in the center, about 3 minutes per side. Using tongs, transfer the scallops to a plate.
Add the remaining 1 Tbs. olive oil to the pan and then add the shallot. Sauté until it begins to soften, about 1 minute. Add the wine and boil until almost evaporated, stirring to scrape up any browned bits, about 2 minutes. Add the broth, lemon juice, mustard and the 1/2 tsp. tarragon and boil until slightly thickened, about 2 minutes. Remove from the heat, add the butter and stir until melted. Season the sauce with salt and pepper.
Spoon the rice into the center of 2 warmed plates and top with the chard. Arrange the scallops on top of the chard and spoon the sauce over all. Garnish with minced tarragon and the pecans and serve immediately. Serves 2.
Quick Tips: If you have other hearty spring greens or even broccoli rabe on hand, they can be substituted for the chard. Also, fresh thyme would work as well as tarragon. This recipe can be easily doubled to serve more.
10 healthy spaghetti squash recipes you must try for hearty meals found at: http://www.hellawella.com/10-must-try-spaghetti-squash-recipes-healthy-hearty-meals
Savory spaghetti squash (vegetarian) From: http://www.instructables.com/id/Savory-spaghetti-squash-vegetarian-recipe/
I medium size organic spaghetti squash, cooked (see instructions below)
2 tbsp. extra virgin olive oil 6 cloves garlic, finely chopped
1 bunch organic Italian parsley, chopped
1 x (13.5 oz.) can of organic black beans, rinse and drain
2 organic tomatoes, cut into small pieces
1 tsp. organic GF dried basil leaves or
1 tbsp. fresh organic basil, chopped Sea salt to taste
1 pinch of organic GF cayenne pepper (optional) Garnish with parsley and cherry tomatoes
Add olive oil and garlic into a large sauté pan, sauté garlic for 1 minute, add parsley and stir-fry for 5 minutes
Add beans, tomatoes and basil and stir-fry for 3 minutes
For the squash ~ Preheat oven to 375 F • Cut spaghetti squash in half lengthwise, scoop out the seeds and bake it, flesh side down on a baking sheet lined with parchment paper, at 375 F for 30 minutes or until you can pierce it with a knife with little resistance, then scoop out your strands of spaghetti it should be stringy.
To serve ~ Place spaghetti onto a large platter, sprinkle with salt, add parsley and bean mix and toss gently. Garnish with cherry tomatoes and parsley, if you would like cheese add freshly grated Parmesan…this is super delicious vegetarian meal!
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