After making the beet and carrot pancakes last week, I found myself with two leftover beets. And then after making the mole verde (which I'll probably post about sometime soon), I found myself with a lot of leftover swiss chard.
I figured I could use the rest of the beets to make more pancakes, or roast them and make a salad topping out of them. As for the leftover swiss chard...well, I had no idea what to do with the swiss chard, but I thought I'd come up with something eventually.
Then today, I was perusing the New York Times like I usually do when I came across a new recipe in the food section for "False Mahshi"—a spin on a traditional middle eastern dish made with jasmine rice, beef, and...wait for it....beets and chard.
What can I say, it was meant to be. You can check out the recipe (and accompanying article, related in the sidebar) here.
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