Marak Silk (Swiss Chard Tagine)
1 large Swiss Chard (about 580 g), leaves and stems very finely chopped
1 onion, finely chopped
Small bunch fresh coriander, finely chopped
2-4 TBSP oil, such as rapeseed or sunflower
1/2 tsp paprika
Sea salt and freshly ground black pepper
20 g long grain rice
In a large shallow casserole with a tight fitting lid, combine the Swiss chard, onion, coriander, 2 TBSP of the oil, paprika and a good dose of salt and pepper. Cook, covered, stirring occasionally, for 20 minutes. Watch the liquid level and add a bit more water as required; it needs just enough to stay moist and prevent burning, but you do not want a soup.
Meanwhile, prepare a round of baking parchment to fit the diameter of the pan.
After 20 minutes, stir in the rice and a few more TBSP water. Cover with the parchment circle, then return the lid and simmer gently until the rice is tender, about 20 minutes more. Keep an eye on the liquid and top up as necessary as before, stirring it in to help prevent burning as well. Taste and adjust seasoning.
Serve warm, with lemon wedges.