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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a baking sheet with foil. Coat foil with cooking spray. If using chard, separate stems from leaves. Cut stems and leaves into bite-size pieces, keeping them separate.

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  • In a large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add 2/3 cup of the red onion, the garlic, and salt; cook and stir 2 minutes. Add chard stems; cook 5 minutes, stirring frequently. Add chard leaves or spinach (if using); cook about 5 minutes or until chard is wilted and moisture is nearly evaporated, stirring occasionally. Add asparagus; cook and stir about 3 minutes more or until asparagus is crisp-tender. Spread mixture on a plate to cool slightly.

  • For crust, in a medium bowl combine the next five ingredients (through nutmeg). Stir in cooked rice, Parmesan, and chard mixture. Spoon mixture onto the prepared baking sheet. Using your hands, press into a 12-inch circle. Bake 10 minutes. Remove from oven.

  • Preheat broiler. Broil crust 4 to 5 inches from the heat 1 to 2 minutes or just until golden. Sprinkle with Havarti cheese. Broil 1 minute more. Remove from oven. Let stand 2 minutes. Lift one corner of the foil and carefully slide a cutting board under crust; let stand 1 minute more.

  • In a bowl combine remaining 1 teaspoon oil and red onion and remaining ingredients; top crust with mixture. To serve, cut into four wedges.

Nutrition Facts

298 calories; 15 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 117 mg cholesterol; 515 mg sodium. 576 mg potassium; 27 g carbohydrates; 4 g fiber; 5 g sugar; 15 g protein; 0 g trans fatty acid; 5792 IU vitamin a; 56 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 58 mcg folate; 0 mcg vitamin b12; 278 mg calcium; 3 mg iron;

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