Swiss Chard with Brown Rice

Method7 steps

1. 1

   Step 1: Soak the brown rice (2 cup) in water overnight before starting, then drain well and set aside.

   Uses 2 cup Brown Rice (soaked in water overnight)

2. 2

   Step 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.

   Infuse kelp stock off heat · 10 minUses 2 dried sea kelp (dashima) · 3 cups water

3. 3

   Step 3: In a heavy bottom pot, heat the perilla oil (1 tablespoon) (or sesame oil) over medium heat, add the Swiss chard (1 small bunch) 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.

   Simmer Rice · 20 minUses 1 small bunch Swiss chard (trimmed and chopped into bite size pieces) · 1 tablespoon wild sesame oil or sesame oil · brown rice soaked overnight and drained · reserved 2 cups prepared kelp stock

4. 4

   Step 4: Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job.

   Rest Off Heat · 5 minUses simmered chard and brown rice pot

5. 5

   Step 5: When done, fluff the rice so that they can be incorporated with Swiss chard.

   Uses chard and brown rice after 5-minute covered rest

6. 6

   Step 6: Meanwhile, make the chilli topping sauce by combining the chilli flakes, soy sauce (4 tablespoon), garlic (1 clove), sesame oil (1 tablespoon), sesame seeds (2 teaspoon), black pepper and green onion (1).

   Uses 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

7. 7

   Step 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!

   Uses fluffed chard and brown rice · prepared chilli-soy topping sauce