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Recipe Summary

prep:
40 mins
bake:
10 mins
broil:
2 mins
stand:
3 mins
total:
55 mins
Servings:
4
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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; fat 15g; cholesterol 117mg; saturated fat 7g; carbohydrates 27g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 15g; vitamin a 5792.1IU; vitamin c 56.4mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.1mg; vitamin b6 0.4mg; folate 57.7mcg; vitamin b12 0.3mcg; sodium 515mg; potassium 576mg; calcium 278mg; iron 3mg.
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