CHARD & SWEET PEPPER GRATIN

adapted from Crossroadscommunityfarm.com

1/4 cup Arborio rice
1/2 cup water
1 bunch Red Chard
3 Tbls. olive oil
1/2 cup onion, diced
2 Red Spanish Peppers, diced
1 1/2 tsp. dried thyme
3/4 tsp. paprika
2 cloves garlic, minced
3/4 cup grated Gruyere or Swiss cheese
salt and pepper to taste
3 eggs
1/2 cup milk
a small handful of bread crumbs

Preheat oven to 350 degrees F. Combine rice with water and cook according to package directions. Cut chard stems away from the leaves and set aside. Rinse leaves, dry and stack them. Cut into 1-inch strips, then cut strips into 1-inch pieces. Cut stems crosswise into very thin slices. Heat one Tbls. of oil in a large skillet over medium-high heat, add onions and cook until soft and golden. Add chard stems and cook for 2 to 3 minutes. Add diced red peppers, thyme and paprika, cook until peppers are starting to soften. Set aside in a large mixing bowl to cool. Heat a bit more oil in the same skillet, add half the chard turning with tongs, adding half the garlic. When fully wilted, remove to the mixing bowl to cool. Repeat with remaining oil, chard and garlic. Stir ½ cup of grated cheese into the rice and mix thoroughly, Fold into vegetables. Season to taste with salt and pepper. Lightly butter a 2-quart baking dish. Beat eggs and milk together, then fold into the rice/veg mix, transfer to the baking dish. Cover and bake for 20 minutes. Uncover and spread breadcrumbs and remaining cheese on top, return to oven and cook until top is golden brown and casserole is heated through (about 20 mins). Allow to stand 10 minutes before serving.