Instructions: In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the sliced onions, and saute them, stirring frequently, for 5 minutes or until they have softened. Add the celery seeds and the rice.

Stir constantly for 1 minute, then add the 3 cups water and the salt.

Cover the pan, bring the rice to a boil, and then turn the heat to low.

Simmer the rice for 20 minutes. While the rice cooks, use a paring knife to cut out any Swiss chard stems wider than 1 inch. Slice the rest of the chard into 1/2-inch crosswise strips. About 10 minutes before the rice is ready, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and the chard, and cook them, stirring frequently, for 5 minutes. Transfer the chard to a plate, then add to the skillet the wine or sherry, the olives, and the beans with their liquid or 1/2 cup water. Bring the mixture to a simmer, and cook it until the beans are heated through. Season with pepper. Return the chard to the pan, add the rice, and mix well. Garnish with the parsley, and serve.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.