Baby Carrots and Swiss Chard with Rice

How to prepare baby carrots and swiss chard with rice

1. Clean the carrots and if they are small cut them into suitable segments; if they are a bit thicker cut them in half lengthwise and then into segments.
2. Wash the swiss chard leaves, stack them on top of each other, roll them like a cigar and then cut into strips.
3. In a small pot or a wider pan, heat the 4 tablespoons of oil and add the chopped onion. Saute just until soft, about 5 minutes.
4. Add the crushed garlic and saute for 1 more minute. Add the carrot pieces and chili and continue to saute for another 8 minutes until the carrots start to soften a bit.
5. Add the paprika and mix quickly to cover the vegetables (about 30 seconds).
6. Add the swiss chard leaves in batches, mixing after each until they wilt (takes about 2 minutes each batch).
8. When you have finished the leaves, add 150ml water, sprinkle salt and grind black pepper. Put the lid on and simmer over low heat until the carrots are done (about 15-20 minutes). If the liquid reduces too quickly before the carrots are done, you can add a little more water. At the end, the carrots should have a little sauce left, do not let it reduce completely.
9. When the carrots are done, add half of the finely chopped parsley. Mix and leave to sit with the lid on.
10. Meanwhile, cook the short-grain rice as detailed in this recipe (step 5). Drain. In a pan, heat 1 tablespoon of oil and add the rest of the chopped parsley. Saute for a few seconds, then add the drained rice and mix until it is covered with the herbs. Season with salt.
11. Serve the carrots with chard with two tablespoons of this parsley rice.

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