• 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.

  • 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; 117 mg cholesterol; 515 mg sodium. 27 g carbohydrates; 15 g protein;