While my kids were away at sleep away camp over the summer (for one week), my sweet husband encouraged me to make dishes that were loaded with my favorite greens, etc. (dishes that may not have thrilled my kids!) Don’t worry, we also went out to eat. 🙂
I had wanted to make this dish after reading about how the recipe creates a faux burrata- genius! This recipe was adapted from Epicurious.com, contributed by Abra Berens. I substituted my beautiful CSA chard for the kale. This dish would also be delicious using true burrata, of course. 😉 I used pre-sliced fresh mozzarella but would use torn pieces from a ball of fresh mozzarella next time. It would have improved the burrata hack. Any cooked grain could be substituted for the wild rice as well.
We ate this dish as a main course, but it would also be a nice side dish or salad course.
Yield: Serves 2 to 4 as a main course
- 1 small yellow onion or 1/2 large yellow onion, cut into thin slices
- 4 garlic cloves, sliced
- coarse salt and freshly ground black pepper
- 1/4 cup white wine or rosé
- 1 cup wild rice, soaked overnight in 4 cups water (can substitute farro, quinoa, brown rice, etc.)
- 1 bunch (4 cups) red or rainbow chard or kale, midribs stripped, cut into 1/4-inch ribbons
- 1 ball (8 oz, 1/2 pound) fresh mozzarella
- 4 T sour cream (or yogurt or creme fraiche)
- 1 lemon, zest and juice
- 1 pint (2 cups) grape or cherry tomatoes, halved
- Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
- Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
- Add the white wine and reduce by half.
- Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
- In a mixing bowl, sprinkle the chard/kale with a pinch of salt. Massage until the greens are dark green, limp, and tender in mouthfeel.
- Tear the mozzarella into rough chunks.
- Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
- When the wild rice is cooked, drain any residual liquid and let cool.
- Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
- Taste and adjust the seasoning.
- Dot with the creamed mozzarella and serve.
thebrookcook 