Recipe Collection: Crock Pot Taco Chard Lasagna

Written by Virginia George

Given that I am just on the other side of my own darkness, I have been doing some reading on specific nutrients and how they play into our mental health, and I came across magnesium.  Here on Modern Alternative Mama, we discussed everything you need to know about magnesium.  We even provided a few magnesium lotion recipes that I can’t wait to try.

I don’t know for sure whether I’m deficient.  Surprisingly, it appears the best diagnosis for deficiency is looking at your own symptoms rather than a blood test.  According to some sources, 68% of Americans do not consume the recommended daily amount of magnesium.

Knowing this and assuming I am deficient, I decided I needed to develop a high-magnesium recipe.  Kale could be supplemented for the Swiss chard, but I chose to use it because it’s a little higher in magnesium, and I could use both the stalk and the leaf.  Chard leaves are also more tender than kale, and it is happily thriving in my garden, while my kale seeds didn’t germinate.

Rice bran is also high in magnesium, so I chose brown rice for this recipe.  Brown rice hasn’t had the bran removed, which is where most of the magnesium is.  However, this means it’s going to be higher in phytic acid.  Brown rice should be soaked, which we discuss in detail in our blog, How to Soak Rice).

Several lists online (including in our magnesium blog) demonstrate which foods are high in magnesium.  The problem with this approach is that people with impaired gut health, such as gut damage (i.e., leaky gut), will not absorb magnesium well through their small intestines.  They should perhaps supplement their magnesium with something like magnesium oil or lotion.

I should also note that my original intention was to create wraps, much like we did with grape leaves when we were foraging a few weeks ago, but I was worried about how the wraps would hold up on top of all the liquid for the rice.  I may try this another time in the oven and use the hamburger mixture as a filling for the Swiss chard leaves and make rolls from them to serve over rice.

I have a 6-quart crock pot and felt like I needed the 2 cups of rice to cover the whole bottom.  If you have a smaller crock pot, 2 cups of broth and 1 cup of rice may be sufficient.

The beauty of this is that it’s a slow cooker recipe, so you don’t have to worry about heating your home with the oven, especially during the hot summer.  However, it doesn’t take all day to cook.  So, rather than having to remember to throw dinner together before you begin your activities for the day, you can do it during nap time, and you’ll still have time to finish cooking before dinner.

My husband thought I should name this recipe “Happy Meal” because of the mood-boosting implications, but I’m quite sure that name is copyrighted, so Taco Chard Lasagna it is.

Crock Pot Taco Chard Lasagna

Ingredients:

• Coconut oil or butter for oiling crock
• 4 cups broth
• 2 cups brown rice, soaked (if you’re using white rice, it doesn’t need to be soaked)
• 8 large Swiss chard leaves (maybe fewer, depending on the size of your crock)
• 1 lb. hamburger, browned
• Small onion, diced
• 2 cups cooked great northern beans
• 2 tbsp. cumin
• 2 tsp.  salt, separated
• 1 tsp. chili powder
• 2 tbsp. butter
• 1 tbsp. arrowroot
• 1 cup milk or half-and-half
• 4 oz. mozzarella cheese

Directions:

Step 1: Oil crock with fat of your choice.  Put 4 cups of broth and 2 cups of soaked brown rice in the bottom of your crock, distributing the rice evenly across the bottom.

Step 2: Line up the bottom of the leaves on your Swiss chard and chop the stems.  Place 4 large leaves over the top of the broth and rice.

Step 3: In a skillet, brown the hamburger and cook the onion and Swiss chard stems until soft.  Add the beans, cumin, 1 teaspoon of salt, and chili powder and cook until warm.

Step 4: Layer hamburger mix on top of chard leaves, and put another layer of chard leaves down.

Step 5: In a small saucepan, melt the butter and add arrowroot and milk.

Step 6: Cook over medium heat until thick.  Remove from heat and add in the mozzarella and remaining salt.  Stir and let it sit until the cheese is melted.

Step 7: Pour cheese sauce over the top layer of Swiss chard leaves.  Cook on high for 2-3 hours until rice has absorbed the broth. 

Step 8: Serve with fresh salsa, olives, avocado, or just as it is, and enjoy a mineral boost!

What is your go-to magnesium-rich recipe?