Chard, Red Pepper, and Rice Gratin

The theme for Monday posts in September is Vegetable Gratins.

Actually, that is going to be the theme for October, also.

I make a lot of vegetable gratins

According to the Powers That Be that run the internet. “A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.”

Those PTB are obviously British as we Americans would say ‘broiler’ rather than ‘grill’ but you get the idea.

I rarely do the butter and bread crumbs bit, and I don’t always put the cheese on top. Sometimes it gets mixed in.

The important things is, my gratins are always easy. Top them however you like.

Click here to Pin Chard, Red Pepper, and Rice Gratin


Chard, Red Pepper, and Rice Gratin

Serve this as a side dish to grilled chicken or pork, or have it alone for a light supper.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables


  • 1/2 cup (3.3oz, 95gr) Basmati Rice
  • 1 cup (8oz, 240ml) chicken broth
  • 8oz (240gr) chard, stems and leaves
  • 1 medium onion, chopped
  • 1/2 red pepper, chopped
  • 2 tbs fresh parsley, chopped
  • 1 tbs olive oil
  • (3oz, 90gr) cheese, sliced or shredded
  • 2 eggs
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 2 tbs milk
  • 1 tbs Dijon-style mustard


  • Cook rice in chicken broth until done,  usually about 15
  • Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems, but try to keep stems separate.
  • Heat oil in a large skillet.
  • Add onion, pepper, and chard stems; sauté until tender, about 7 minutes.
  • Add the chard leaves and sauté until wilted. 
  • Remove from heat and stir in parsley.
  • Whisk eggs, yogurt, mustard and milk together.
  • To assemble:
  • Spread chard / onion mixture in the bottom of a baking dish just large enough to hold everything.
  • Spread rice evenly over the chard.
  • Lay cheese on top of the rice.
  • Pour egg mixture over the top and bake, uncovered, for 25 minutes, 400F (200C), until nicely browned and set.
  • Remove and serve.


I used sliced Cheddar for the topping, but use whatever you like for this easy side dish. 
The prep work is done while the rice cooks.


  • Serving Size: 1/2 recipe
  • Calories: 487
  • Sugar: 8.8 g
  • Sodium: 1276.4 mg
  • Fat: 29.1 g
  • Saturated Fat: 11.9 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 30 g
  • Fiber: 3.7 g
  • Protein: 25.8 g
  • Cholesterol: 237.1 mg

Keywords: chard, gratin, rice, vegetable rice gratin

Chard, Pepper, Rice Gratin

Or try Carrot & Rice Gratin

That’s it!

4 thoughts on “Chard, Red Pepper, and Rice Gratin”

  1. Husband would love this for the red peppers alone. I would love this sans red peppers as a light, main dish tonight actually since it’s going to be another over 90 degree day and I could bake it in the morning while it’s cool out and warm it in the microwave for dinner. I like most gratins though 🙂


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