Rice with Tomatoes, Chickpeas and Turnips
This is sort of a combination of a couple recipes from Teresa Barrenechea's Cuisines of Spain
1 medium onion, chopped
4 cloves garlic, minced
4 turnips, cut in 1/2 inch dice
2 small smoked Spanish chorizo (about 3 oz.)
2 bay leaves
1 bunch chard
1 can chickpeas (14 oz.)
1 can diced tomatoes (14 oz.)
3 cups low-sodium chicken stock
1 tsp hot paprika
Pinch of saffron (optional)
1 1/2 cups brown rice
In a medium-large pot, heat the olive oil on medium flame. Add the onions, garlic, turnips, chorizo and bay leaves. Saute until the onions and turnips are soft and slightly browned. Slice the chard into thin ribbons, including the stems. Add it to the pot, and saute until it is wilted and the stems are tender. Soak the saffron in a little boiling water to bring out the flavor. Add the chickpeas, tomatoes, stock, paprika and saffron water to the pot and bring to a boil. Taste the broth to see if it needs salt (this will depend on what kind of stock you used). Add the rice, cover the pot and simmer for 40 minutes or until the rice is tender.
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