V Swiss Chard and Dill Pilaf (Rose Valley Farm Foodbook)
3 Tablespoons olive oil
1 1/2 cup chopped onion
3 cloves garlic, minced
1 cup long grain white rice
1/4 teaspoon ground nutmeg
3/4 teaspoon sea salt
fresh ground pepper to taste
1 lb. Swiss chard, stemmed and washed
2 1/2 cups water or stock
6 Tablespoons lemon juice
1/2 cup fresh dill
Heat oil in a 4-quart heavy pot. Add onions and garlic and cook until soft, about 6 minutes.
Stir in rice, nutmeg, salt and pepper. Stir in chard and water or stock. Bring to a boil and lower heat.
Cover and simmer 15-20 minutes, until rice is tender. Remove from heat and stir in lemon juice and dill. Mix well.