Jamie Oliver Wild Rice Rainbow Chard at Oscar Trundle blog

Jamie Oliver Wild Rice Rainbow Chard. Baked or barbecued, on a skewer or in a fritter, crumbled. Steaming the chard in a strainer/colander over the pot that was cooking the wild rice was a pretty cool idea that i would otherwise not really think of. Sour cherries, walnuts and salty feta really take this wild rice dish to the next level. Here i’m celebrating delicious spring chard as a filling to create springtime in a dish !! Springtime chard, a simple tomato sauce and a lovely light cheese sauce come together here to create this comforting baked cannelloni dish that is so much more than the sum of its parts. I did have to steam it way longer than the recommended time of three minutes though since, after only three minutes, the chard didn’t really look as wilted as those in jamie’s end product. And you can eat the stalks, too!!

Here i’m celebrating delicious spring chard as a filling to create springtime in a dish !! Springtime chard, a simple tomato sauce and a lovely light cheese sauce come together here to create this comforting baked cannelloni dish that is so much more than the sum of its parts. And you can eat the stalks, too!! Baked or barbecued, on a skewer or in a fritter, crumbled. Sour cherries, walnuts and salty feta really take this wild rice dish to the next level. I did have to steam it way longer than the recommended time of three minutes though since, after only three minutes, the chard didn’t really look as wilted as those in jamie’s end product. Steaming the chard in a strainer/colander over the pot that was cooking the wild rice was a pretty cool idea that i would otherwise not really think of.

My Singaporestyle fried rice Jamie Oliver recipes

Jamie Oliver Wild Rice Rainbow Chard And you can eat the stalks, too!! And you can eat the stalks, too!! Sour cherries, walnuts and salty feta really take this wild rice dish to the next level. I did have to steam it way longer than the recommended time of three minutes though since, after only three minutes, the chard didn’t really look as wilted as those in jamie’s end product. Baked or barbecued, on a skewer or in a fritter, crumbled. Springtime chard, a simple tomato sauce and a lovely light cheese sauce come together here to create this comforting baked cannelloni dish that is so much more than the sum of its parts. Steaming the chard in a strainer/colander over the pot that was cooking the wild rice was a pretty cool idea that i would otherwise not really think of. Here i’m celebrating delicious spring chard as a filling to create springtime in a dish !!