Swiss Chard Rice Bowl With Chorizo Recipe (2024)

After you remove the garlic from those two tablespoons of oil, you then cook the stems and leaves of chard in those same two tablespoons......

Used short grain brown rice which had a great texture, particularly with the bits of crispy garlic. Cumin makes for really nice complex (or more likely, less familiar to me and my relationship with chard prior to this point) flavors. Made with crispy fried tofu instead of chorizo. You can put whatever salty/umami thing you like to have on top and the meal will be just as good, or even probably go without.

Since you substituted so many of the ingredients, perhaps it didn't taste the same as the original recipe. Hard to evaluate a recipe when you change the ingredients, however slightly.

Six TABLEspoons of olive oil? This seems like a typo - using two full tablespoons to cook two cloves of garlic, for example, seems totally off. Can we confirm?

Slicing the chorizo and browning it worked well (instead of forming patties). Also, I used low-sodium chicken broth to cook the rice, which worked well for my taste.

This is kind of a weird recipe. Used all the ingredients but substituted 1 t ground cumin for seeds as I didn't have any. Only used 1 T of oil as the chorizo generated a lot. Used kale instead of Swiss chard. Cooked everything in same pot. Used 2 C of leftover rice. Good, but not sure I would do again.

Wow! This was fantastic- made as written except didn’t have chives so sautéed a 1/4c onions separately and added. Also served with warm goat cheese dollop for a bit extra.

This seems like an odd set of ingredients, but it's very good. I think the greens and sausage can be flexible enough to use or supplement the chard with spinach or kale and I used smoked sausage because I had it. Just stay true to the cumin seed, paprika and chewy brown rice. The garlic chip, parsley, oil, salt topping is the icing on the grain bowl. I also reduced the amount of oil and butter and didn't miss it. Next time, I'll go up to the full 3T of apple cider vinegar for that extra pop.

Too complex for the outcome, next time I would look for shortcuts.

Wow! This recipe was a revelation! No I didn't follow it exactly - I hardly followed it at all, so I won't regale you with my variations. But what I kept was the chard, roasted cumin seed, cider vinegar, toasted-garlic-and-parsley topping, salt and olive oil, and they are a magnificent combination! Lemon could sub for the vinegar, but I'll use this to brighten up all sorts of spicy or heavy main courses. I might even consider making it as written...

I didn't like this at all. Far too much rice sucks the joy out of the other ingredients. My hint for salvation... cut down the oil and fat with spring onions and fresh lemon juice and have some soy sauce standing by. I personally think cumin is the wrong choice too.

Just made this with Trader Joe’s soy chorizo. Delicious! Needed a bit more oil because the soy chorizo isn’t greasy at all. Served with chopped hard boiled egg over it; next time I’ll try soft boiled. Flavors were wonderful!

Just great with Impossible Savory Sausage made into patties!

Needed a simple dinner. Had TJ Hot Italian sausage, scallions and loads of Swiss chard from the garden. This was perfect! Although I was probably a little heavy handed with the smoked paprika ( which we love). Topped the bowl with a side of garden sliced tomatoes... surprised by the combo of flavors.. Loved it!

Delicious (but odd) recipe! We used ground chorizo, thinly sliced carrots that was added after the garlic, and added kale with the chard. I added toasted ground cumin with the carrots to get the cumin flavor throughout all the veggies. Omitted the paprika and only used a little vinegar. I’m sure we will be making this again!

No need to make patties. Just cook the chorizo in ground bits and add to the rest of the ingredients at the end. This is a great recipe!

This is literally my favorite thing to make with the chard that comes in my CSA. So good. The better the chorizo, the better the dish. Also the best use of parsley I have ever found

I made this exactly as instructed in the recipe, except doubled & with 1 C. of chicken stock in the rice. You will be completely rewarded if you follow the steps of the recipe. Lots of complex flavor that also stays clean and crisp because of ingredients being prepped/cooked individually (in gradually deepening flavored oil), and then combined, finally, before serving. Don’t leave anything out. Even my 6 & 10 year-olds loved it.

Easy to make. You really need to make sure you have dry and fluffy rice, however; next time, I would bake the rice, as I usually do. I'm sure it's great with chorizo but I topped with an egg. You can hardly go wrong with smoked paprika, which makes everything taste better. I love grain bowls and greens. Tossed in some home-cooked chickpeas. Hadn't made chard in a while, so was good to revisit. Appreciate recipes such as this.

Made this with Bison (avoiding fatty meat) and sautéed it with lots of other yummy spices. Also used wild rice which gave it some earthiness. Love it. And fits right into my diet.

quick tip don't use poor people chorizo :(