Warm up your taste buds with a delightful bowl of Chard and Black Rice Soup—a nourishing dish that’s not only packed with flavor but also brimming with health benefits! This vibrant American recipe combines the earthy richness of black rice with the tender, leafy goodness of Swiss chard, creating a symphony of textures and tastes that will leave you craving more. Perfect for a cozy weeknight dinner or a hearty lunch, this soup is easy to whip up in just 40 minutes. Dive into this recipe and discover how simple ingredients can transform into a comforting masterpiece that will impress your family and friends!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup black rice, rinsed
- 4 cups vegetable broth
- 2 cups Swiss chard, chopped
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Rinse the black rice thoroughly under cold water to remove excess starch. Add the rinsed rice to the pot and stir to coat with the onion and garlic mixture.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover the pot, and simmer for about 25 minutes or until the black rice is tender but still has a slight bite.
- While the rice is cooking, wash the Swiss chard thoroughly and chop into bite-sized pieces, discarding the tough stems.
- When the rice is nearly done, add the chopped Swiss chard to the pot. Stir and cook for an additional 3-4 minutes until the chard is wilted and tender.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Serve hot in bowls, garnishing each serving with a sprinkle of freshly grated Parmesan cheese.
Tips
- Rinse the Rice: Be sure to rinse the black rice thoroughly before cooking to remove excess starch, which can make your soup too thick and gummy.
- Sauté the Aromatics: Don’t rush the sautéing process! Allow the onions to become soft and translucent to build a flavorful base for your soup.
- Adjust the Consistency: If you prefer a thicker soup, you can blend a portion of it after cooking and then stir it back in for a creamier texture.
- Seasoning Matters: Taste your soup as it cooks and adjust the salt and pepper to your liking. A little extra seasoning can elevate the dish significantly!
- Garnish for Flavor: Serve your soup with a generous sprinkle of freshly grated Parmesan cheese—it adds a delicious salty richness that complements the earthy flavors beautifully.
- Storage Tips: Leftover soup can be stored in the refrigerator for up to three days. Just reheat gently on the stove and add a splash of vegetable broth if it thickens too much.
Nutrition Facts
Calories: 240kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
