Spanakorizo but make it Swiss Chard

Studio Lunch Spanakorizo but make it Swiss Chard

This is a take on Greek spanakorizo, except we used chard because that’s what we had. We like it room temp. 

 

1.5 cup long grain rice, washed and drained 

1 bunch Swiss chard, cupped  

1 onion, chopped 

3 clove garlic, minced 

2 cups veg stock or water 

1 lemon, juice + zest 

Parmesan cheese 

2 tbs butter 

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