This morning I had the pleasure of presenting the following Moroccan vegetable dish on CBC's Weekend Morning Show with guest host Ismaila Alfa. This recipe is very simple to prepare and can be used as a vegetarian entrée or a side dish. This is from Paula Wolfert's, The Food of Morocco.
Marak of Swiss Chard
12 cups finely chopped Swiss Chard stalks and leaves (about 4 bunches)
1 cup chopped onion
1/2 cup extra virgin olive oil
1/2 cup chopped cilantro
1 tsp sweet paprika
salt and freshly ground black pepper
1/4 cup long-grain rice, such as Basmati
1. Place the Swiss chard in a large casserole or Tajine, add the onion, oil, cilantro, paprika, salt and pepper to taste and 1/4 cup water and cook, covered for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly glistening with oil, about 20 minutes. The lid of the casserole or tajine must be tight-fitting so that the rice will cook in the water released by the vegetables. If you are concerned that the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole and cook over medium heat. Serve warm.