1small bunch Swiss chardtrimmed and chopped into bite size pieces
2large pieces dried sea kelp
1tablespoonwild sesame oil or sesame oil
for the chili topping sauce
2tablespoonKorean chili flakes
1clovegarlic finely minced
2teaspoontoasted sesame seeds
dashes black pepper
1green onion finely chopped
Drain the rice 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!
Depends on the brown rice, you might need to increase the simmering time to achieve the soft texture.