I make this for dinner, then eat the leftovers for lunch. This is a simple dinner, yet filling, satisfying, and delicious. Also yummy with quinoa – and quicker too as quinoa only takes 20 minutes to make from start to finish. You can sauté the greens while your grain is cooking. And if you’re really low on time, open a can a beans to have with the chard instead of the grain.
Cook brown rice:
Add 1 cup brown rice to 2 cups water.
Bring to a boil.
Cover, reduce heat to low, and simmer 50 minutes.
Make Chard:
Saute 1 chopped onion in extra virgin olive oil for 10 minutes. Add 1 bunch washed and chopped chard. Add a few good pinches sea salt. Saute for 8 minutes over medium heat, stirring occasionally, until chard wilts.
Spoon over the brown rice and enjoy.
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