2 c. brown rice, cooked
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese

Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted–about 20 minutes.

*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.

NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman–CSA member)

(from Master Cook)

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