Monday Lagniappe: Rice Dressing with Chard and Miseaux RougeSep 9th, 2013 | By jdixon | Category: Blog
We might call this pilaf, rice and vegetables, or even a casserole here in the northwest, but I like the Southern idiom better. Almost anything mixed up with rice, crumbled cornbread, or a day-old loaf could be called dressing. Ground meat or seafood usually goes in, too, so feel free to add some (I’d go with ground pork or maybe some Oregon pink shrimp).
Start by cooking some Kokuho Rose brown rice. I boil a couple of quarts of water, add the rice (1 cup uncooked gives you a little less than 2 cups cooked), and keep at an active boil for 35 minutes, adding a little hot water if necessary to keep the rice covered with water. Drain, cover, and let sit for 10 minutes or so.
Chop an onion, a couple of celery stalks, and some kind of green pepper (bell pepper’s fine, jalapeno’s are okay if you like the heat, poblano or anaheim work well; I used a few Padrons from my garden that had gotten a little large). Cook them with a couple of cloves of chopped garlic in extra virgin olive oil for about 5 minutes. Add salt, black pepper, and a little cayenne if you like, or use a Cajun spice blend like Slap Ya Mama.
Trim the center ribs from a bunch of chard, chop them, and add to the skillet. Cook for another 10 minutes, then add the chopped leafy greens from the chard. Add a splash of water, cover, and cook until the chard has wilted down, maybe 5 minutes.
Make the miseaux rouge by mixing a couple of tablespoons of red miso with 1 tablespoon each of whole grain mustard and Katz Trio red wine vinegar. Stir into the vegetables and add 2-3 cups of the cooked rice. Taste and add more salt if necessary. Serve with chopped green onion to garnish.