Eatwell Farmhouse Kitchen - Serves 6

I love to cook rice in our chicken stock with a good amount of vegetables.  It makes plain rice so much more enjoyable, plus it is a great way to get more vegetables into a meal.  

2 cups White Basmati or Jasmine Rice

2 TB Butter

1 TB Olive Oil

1 Onion, chopped

1 clove Garlic, chopped

1 TB Parsley

At least 1/2 bunch of Chard, bottom of the stems removed

2 - 4 Lunchbox Peppers, tops removed, chopped

1 Qt Eatwell Farm Chicken Stock

2 tsp Salt

In a heavy bottomed sauce pot heat the oil and butter over medium heat.  Add the onion and cook until just barely translucent.  Then add the garlic and chopped lunch box peppers.  While they are cooking, chop the chard leaves and the stems separately.  They should be nice small bite-sized bits.  Add the rice to the pot and cook, stirring constantly, until the rice smells nutty and is just beginning to turn a little golden.  Add the chopped chard, mix well, then add the stock and salt.  Simmer until the liquid has cooked down to a level even with the top of the rice.  Cover, turn the temp down to medium low, and cook until the rice is done, about 10 minutes.