Swiss Chard with Brown Rice
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!
Ingredients
- 2 cup Brown Rice soaked in water overnight
- 1 small bunch Swiss chard trimmed and chopped into bite size pieces
- 2 dried sea kelp (dashima)
- 3 cups water
- 1 tablespoon wild sesame oil or sesame oil
For chili topping sauce
- 2 tablespoon Korean chili flakes (gochugaru)
- 4 tablespoon soy sauce
- 1 clove garlic finely minced
- 1 tablespoon sesame oil
- 2 teaspoon toasted sesame seeds
- dashes black pepper
- 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.