Careme

Ingredients

• Kroger® 85/15 Ground Beef Tray 1 LB

  12 oz $7.99
• Organic Rainbow Chard

  1 bunch (16 oz) $3.99
• Mahatma Gluten-Free Extra Long Grain White Rice

  1/2 cup, uncooked $2.99
• Jumbo Sweet Onions

  1/2 onion $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz $2.49
• Garlic

  2 cloves $0.99
• Ginger Root

  1 tablespoon grated $4.99
• Olive oil

  1 tablespoon
• Berbere seasoning

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Apple cider vinegar

  1 teaspoon
• Kosher salt

  to taste
• Water

  1 1/2 cups, divided

Instructions

1. Rinse the rice; dice the onion and tomatoes, mince the garlic, and grate the ginger. Separate the chard stems from the leaves, thinly slice the stems, and chop the leaves.
2. Combine the rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and simmer over low heat for 18 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 4 minutes, until softened and lightly browned.
4. Add the beef and cook for 6–8 minutes, breaking it into bite-size crumbles. Stir in the garlic, ginger, berbere, and 1/2 teaspoon salt during the final minute; cook until the beef reaches 160°F.
5. Stir in the tomatoes and remaining 1/2 cup water. Bring to a lively simmer and cook uncovered for 5 minutes, scraping up the browned bits, until slightly thickened.
6. Add the sliced chard stems and simmer for 3 minutes. Fold in the chard leaves and cook for 3–4 minutes, until tender; stir in the butter and vinegar, then adjust the salt.
7. Fluff the rice, divide it between two shallow bowls, and spoon the beef-and-chard braise over the top, letting the spiced sauce soak into the rice.