A couple years ago I stumbled on this recipe for “False Mahshi: Layered Swiss Chard, Beets, Rice, and Beef” in the New York Times.  In an article about the Iraqi New Year, Joan Nathan had included this recipe, adapted from Esperanza Basson.  Well, even that seemed a bit labor intensive so I cut it down into a super simple, healthy, and yummy version.

Ingredients:

1 cup rice

6 Tbls olive or vegetable oil

2 medium white or yellow onions diced

1 bunch or 2 large beets grated

1 bunch of greens chopped (like Swiss chard or kale)

4 Tbls of dried mint

4 cloves garlic minced

1/2 cup lemon juice

1 Tbls salt

optional: 1 lb meat like smoked sausage, rib eye, chicken, and such, just cook on the side.

Preparation:

Cook rice separately, 2 cups water to 1 cup rice.

In a wok or large pan, sauté the onions and garlic in the oil.

Once translucent, add the beats and salt and simmer about 5 minutes.

If you want to add meat, this is a good time to do it too. A super simple meat to use is premade smoked beef sausage. I cut it into cubes and toss it in.

Add the rest of the ingredients, stir occasionally, and let simmer till greens are wilted, about 15 minutes.

Once rice is done, add to mixture and stir.

Voila!, a healthy, Middle Eastern style casserole that also works well for leftovers.

One recent Friday afternoon, I found myself with an hour to kill and was conveniently located near Union Square and its fabulous greenmarket.  Normally I just rush about, wanting and craving everything I see, but either I have no cash, or don’t want to carry my bounty around town.  This time, while the fresh veggies, eggs, and meat tempted me, what really pulled me in was the goat stand.  For about 20 years, Ellie Hushour has owned and operated the Patches of Star Dairy in Nazareth, PA, and her goaty goods are found every week at the green market.  She sells goat milk, yogurt, and cheese, all packaged fresh, with no preservatives, and at reasonable prices.

Given that I had a bundle of beets at home, I instantly started craving roasted beet and goat cheese salad, one of the simplest things to make.  So, I strolled over to her stand and asked which cheese would go best.  Hushour recommended the honey chevre ($5 or $8 for two) and boy was she right.  When I got home, I whipped up my meal and marveled at how the light honey in the cheese complemented the sugariness of the beets.  Together they rounded off nicely and I ate the whole, healthy thing.