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!
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Drain the rice, which has been soaked overnight, from the water and set aside.
- 2
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.
- 3
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.
- 4
Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job.
- 5
When done, fluff the rice so that they can be incorporated with Swiss chard.
- 6
Meanwhile make the chili topping sauce by combining all the ingredients.
- 7
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!