Chard Pilaf - Seskoulorizo

Ingredients:

8-10 chard leaves

1 large onion, chopped

850 ml/1-1/2 pints water

350 g/12 oz long-grain rice

2 large ripe tomatoes, peeled and chopped

Salt

Freshly ground black pepper

5 tablespoons olive oil

2 tablespoons chopped parsley

Plain yogurt and crusty bread, to serve

Cooking Instructions:

Cut the white ribs and stems from the chard; discard or store the stems in refrigerator for later use. Wash the leaves well and tear into large pieces. Rinse the rice in a sieve until the water runs clear; drain. Heat the oil in a large, heavy saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the rice, tomatoes, parsley, water, and salt and pepper to taste. Bring to the boil and stir in the chard, cover tightly and cook gently for about 15 minutes over a low heat until the rice is just tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff up the rice with a fork and serve with yogurt and bread.

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