Swiss Chard, Black-Eyed Pea & Rice Casserole

Take rice casserole to the next level with these hearty winter swiss chard greens and black-eyed peas. 

Swiss Chard, Black-Eyed Pea, & Rice Casserole

2015-12-23 02:43:26

Makes 8 to 10 servings

Write a review

Save Recipe

Print

Ingredients

1. 2½ cups water
2. 1 cup brown rice
3. 1 cup frozen black-eyed peas
4. 4 tablespoons butter, divided
5. 1½ teaspoons salt
6. ½ teaspoon crushed red pepper
7. 2 tablespoons olive oil
8. 12 cups chopped Swiss chard
9. 5 cloves garlic, minced
10. 10 slices bacon, cooked and crumbled
11. 2 cups breadcrumbs

Instructions

1. In a large saucepan, combine water, rice, peas, 2 tablespoons butter, salt, and red pepper. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 20 minutes, or until liquid is absorbed and rice is tender.
2. In a large skillet, heat olive oil over medium-high heat. Add Swiss chard and garlic; cook 6 to 8 minutes, or until wilted. Add to rice mixture, stirring to combine. Stir in bacon.
3. Preheat oven to 350°. Lightly grease a 3-quart casserole dish.
4. Spoon rice mixture into prepared dish. In a small bowl, combine breadcrumbs and remaining 2 tablespoons butter. Sprinkle over rice mixture. Bake 30 minutes, or until lightly browned.

Paula Deen Magazine https://pauladeenmagazine.com/