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Easy Esselstyn Diet Recipes with Pictures: Chard with Peppers and Mushrooms

 

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Dinner:

044

Chard with Peppers and Mushrooms

over Rice

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Dinner

Dinner

Chard with peppers and mushrooms served over rice is a hearty complete meal.

Served

Swiss chard freshly picked from the CSA farm is a great tasting leafy vegetable. Enriched with braised mushrooms and served over brown rice chard delivers a full dinner course.

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Get in Advance:

 

1 cup Basmati rice

1 small onion, chopped

1 garlic clove, minced

4 white mushrooms, sliced

3 green onions (scallions), minced

1 green/red pepper. Chopped

2 tablespoons of cider vinegar

1/2 teaspoon ground cumin

¼ teaspoon ground white pepper

½ teaspoon paprika

¼ teaspoon ground ginger

½ of ¼ teaspoon cinnamon

1/2 cup of low-salt low-fat vegetable broth

1 bunch of Swiss Chard, washed, long stems removed, roughly cut

 

Have On Hand:

¼ cup of white vine

Ingredients

 

Recipe

(Modified to Esselstyn diet from www.rvegweb.com – Recipe 41060)

 

For 2-3 Portions. Prep time 50 min.

 

Prepare the vegetables

Wash the card and cut out the stems

Slice the bunched chard leafs and then chop them into small pieces

Chop onion and mince garlic

Cut the mushrooms into thin slices

Chop the green/red pepper and scallions

Meanwhile

Cook the Basmati rice

Cook 1 cup of rice with 2 cups of water for 25-30 min.

Cook the chard

Use a big casserole and add the ¼ white wine

Sautee onions and garlic for 3-5 min until onions get translucent

Add mushrooms, scallions and pepper and stir for 2-5 min until pepper is soft.

Add vinegar, cumin, pepper, paprika, ginger and cinnamon.

Add ½ cup of vegetable broth and the chard and turn it under. Simmer covered for 2 min until it starts to wilt but is tender.

Ready to Serve

Serve immediately

Workplace

Starting to prepare the rice.

Washing the chard and removing the thicker stems.

Chopping chard leafs into small pieces.

Chopping the pepper.

Sautéing the soft vegetables and mushrooms

Adding the green pepper.

Adding the spices.

Adding the chard to the stock and turning it under.

 

 

Simmering just a few minutes until chard starts to wilt.

 

Prepared

 

 

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Posted by Klaus

 

I made the same recipe but used Red Peppers to add some color.

Prepared

 

I tried not to overcook the chard, but it needs probably up to 5 minutes to be tender including the time to fold it under the sautéed vegetables.

Served

A great and delicious meal.

 

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Posted by Klaus.

I prepared this dish as Thanksgiving Dinner complemented with a “Chicken Cutlet” and cranberry sauce.

Dinner

Served

 

 

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Posted by Klaus

 

This is such an easy to prepare refreshing recipe! Every time it is absolutely enjoyable.

Ready to do it again

Served

 

 

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