Let me start by making clear that I blatantly stole the idea for this recipe from local fitness celebrity, Star Diamond Beach Body Coach and member of the Higher Level Fitness family, Marlo Boux. You can find her recipe which includes wild rice here.
You could make this a protein-packed and extra hearty “meatless Monday” meal by simply stirring in a can of rinsed and drained small white beans when you add the stock or forget vegetarian altogether and do what I’ll be trying next: cook up some crumbled Italian sausage before adding the mushrooms. Either way, this versatile recipe leaves plenty of wine in the bottle for drinking while cooking or to have with dinner!
Time: 40 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 2 pounds cremini mushrooms – sliced 3 leeks – lighter-coloured base only – sliced 4 cloves garlic – finely chopped or grated 1 tablespoon dried thyme 8 cups chicken stock ½ cup dry red wine ½ teaspoon fresh ground black pepper 4 leaves Swiss chard – torn Kosher salt to tastePreparation:
Place a heavy pot on medium heat and add the olive oil.
Once the oil is hot, add the mushrooms, stirring occasionally for five minutes.
Stir in the leeks, garlic and thyme. Cook, stirring occasionally for ten more minutes.
Add the stock, wine and pepper, turning the heat to high to bring to a simmer.
Stir in the chard and simmer for two minutes.
Add salt to taste and serve immediately.