A Black Sea-style pot of chard and rice, cooked with olive oil until the grains absorb the greens without turning soupy.
15 min prep 25 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the onion in olive oil for 5 minutes.
Add the chard and rice and stir for 2 minutes.
Add 1.5 cups of hot water, cook for 18 minutes, and serve with dill.
Pazı yapraklarını ve az sıcak suyu tencereye alın.
Diblesi 13 dakika kısık ateşte pişirin, yapraklar fazla karıştırılırsa ezilmesin.
Tencereyi 5 dakika dinlendirip yoğurtla servis edin.
💡 Tip: Cutting the chard finely helps it cook more evenly with the rice.
🍽️ Serving suggestion: Serve warm with dill scattered over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~204
kcal calories
5
g protein
28
g carbs
8
g fat
2.6g
Sugar
3g
Fiber
269.4mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?