Swiss Chard with Brown Rice
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5
3 reviews
Excellent
Swiss Chard with Brown Rice
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This Korean-style Swiss chard and brown rice dish is full of flavor! Cooked with sea kelp stock and topped with a spicy chili sauce, it’s a delicious vegetarian meal. Soak the brown rice overnight for the best results!
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Ingredients
- 2 cup brown rice soaked in water overnight
- 1 swiss chard trimmed and chopped into bite size pieces, small bunch
- 2 dried sea kelp aka dashima
- 3 cups water
- 1 tablespoon sesame oil wild or sesame oil
For chili topping sauce
- 2 tablespoon gochugaru Korean chili flakes
- 4 tablespoon soy sauce
- 1 clove garlic finely minced
- 1 tablespoon sesame oil
- 2 teaspoon sesame seeds toasted
- black pepper dashes
- 1 green onion finely chopped
Instructions
- Drain the rice, which has been soaked overnight, from the water and set aside.
- To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
- Ina heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
- Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job.
- When done, fluff the rice so that they can be incorporated with Swiss chard.
- Meanwhile make the chili topping sauce by combining all the ingredients.
- To serve, spoon over the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm and enjoy!
Notes
- Depends on the brown rice, you might need to increase the simmering time to achieve the soft texture.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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