This recipe reminds me of lightly cooked and dressed salads shared under the endless skies above the Greek isles. I spent one summer during college working in a restaurant on the island of Rhodes and found many opportunities to savor the Greek flavors. To truly get into the spirit, you’d have to serve dinner with candlelight, plenty of retsina, and lots of laughter! For firmer, more al dente lentils, use 1/2 cup dry lentils and 1 cup of liquid instead of canned.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and broth into the pot. Stir to coat the grains and make an even layer.
Step 4
Spread the lentils in the pot in an even layer. Scatter the onion on top of the lentils.
Step 5
Cut the eggplant horizontally into 1/4-to 1/2-inch slices, then cut the slices in half. Arrange the wedges in a layer. Scatter the garlic on top of the eggplant. Sprinkle with the paprika, pepper, and parsley, then scatter in the capers.
Step 6
Mince the chard stems and scatter them evenly in the pot. Drizzle with the vinegar. Roughly cut the chard leaves and pack them into the pot; sprinkle with nutmeg and more pepper.
Step 7
Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 415
Step 9
Protein: 16g
Step 10
Carbohydrates: 89g
Step 11
Fat: 2g
Step 12
Cholesterol: 0
Step 13
Sodium: 773mg
Step 14
Fiber: 7g
