Lemon ricotta rice with Swiss chard

Lemon ricotta rice with Swiss chard

olive oil

3 cloves of chopped garlic

1/2 chopped onion

cherry or grape tomatoes

3 sage leaves

1/4 cup fresh chopped parsley

zest of lemon

juice from 2 lemons

1 cup ricotta

Bow water for rice or use a rice cooker. Any type of rice is fine. The amount depends on whether you want a lot of sauce or less sauce and how many people you are feeding.

In a wok or skillet, saute olive oil, garlic, chopped swiss card stalks and onions.

Once the onions and swiss chard stalks are tender, add the swiss chard leaves and the sage.

Cook until leaves are just wilted.

In a bowl combine parsley, ricotta, zest of lemon and lemon juice and mix. If you want a thicker sauce add more ricotta.

Add the rice to the wok or skillet, tomatoes and ricotta mixture and cook until everything is mixed in and warmed up.

Serve.

If you like less of a lemon taste, then use the juice from one lemon instead of two.