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Pour boiling water over the tomatoes and soak for 15 minutes.
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Drain, saving liquid, and cut into thin strips. Heat stock in a sauce-pan.
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In a separate pot, heat the olive oil over medium heat.
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Saute the onions, mushrooms and thyme for about 7 minutes.
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Add the rice and wine and cook until liquid is absorbed.
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Continue to cook over medium heat, adding the broth ½-1 cup at a time.
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Stir constantly after adding each cup and stir until the liquid is absorbed
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before adding more broth.
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Before adding the second to last cup of broth, add the chard and the tomatoes.
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Then add the last 2 cups of broth slowly (1 cup at a time)