As the farm share has gone on, I’ve found one of the small thrills is to use as many ingredients in the dish as possible. This one only uses two, but that’s OK!
I tried stuffed peppers before but my husband declared it was missing something. (He always says it was the meat.) So, I tackled this dish again, determined to make it work without the meat. This came close! He actually liked it quite a bit.
So, here’s the recipe:
- 3/4 ounce dried mushrooms (shiitake from H Mart, a steal!)
- 1/2 cup wild rice
- 8 leaves swiss chard, removed from the stems (but don’t chop yet)
- 4 peppers (I had green, but I bet it’s delicious with red or yellow)
- 1 cup milk
- Pinch of nutmeg and cloves
- 2T butter
- 2T flour
- Pour 1.5 cups of boiling water on the mushrooms and let sit for 10 minutes. When done, drain the water through a coffee filter. Chop the mushrooms and set aside.
- Cook the wild rice with the mushroom water and enough water to make a little less than 2 cups of water. Bring to a boil and simmer for 35-40 minutes.
- Make the sauce. Heat the milk with the chopped shallot and nutmeg and cloves for about 15 minutes. Now, the instructions from Joy of Cooking said to drain and remove the onions, but I left them because I wanted onions in the final mix. Then, melt the butter on low and add the flour, stirring for a few minutes. Then, add the milk and stir until thick. I also threw in a bit of parmesan.
- Cut the tops off the peppers and remove seeds. Boil the peppers in water for about 2-3 minutes. Remove and set aside.
- While the water is still boiling, parboil the chard for about 2 minutes. Drain and rinse in cold water. Squeeze out the water and chop the chard.
- Now, mix the rice, the chard, the sauce and the mushrooms. Then, stuff the peppers that are standing up on a baking sheet. (Once I got teeny peppers, which we stood up in a muffin pan but these were too big for such nonsense.) Top with cheese if you like.
- Bake for about 30 minutes.
SERVE! They are rich-tasting. (And it sounds hard, but you just need to budget time for it. I had them done in an hour and a half plus the kitchen was clean.)
Market ends on Tuesday. What a ride!