Marak of Swiss Chard

from The Food of Morocco by Paula Wolfert, p. 415

Serves 4

Ingredients:

• 12 cups finely chopped siww chard stalks and leaves (about 4 bunches)
• 1 cup chopped onion
• 1/2 cup extra virgin olive oil
• 1/2 cup chopped cilantro
• 1 tsp sweet paprika
• Salt and freshly ground black pepper
• 1/4 cup long grain rice

Directions:

1. Place the swiss chard in a large casserole, add the onion, oil, cilantro, paprika, salt and pepper to taste, and 1/4 cup water, and cook, covered, for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly filmed with oil, about 20 minutes.  (The lid of our casserole ust be tight-fitting so that the rice will cook in the water released by the vegetabes.  If you are afraid the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole, and cook over medium heat).

Serve warm.

A marak is an all vegetable tagine.