I must confess, I did not make this dish today or even this month. Not even last month. I made it when I decided to try chard for the first time this past summer, when it was still in season. I opted for rainbow chard because, seriously, it's such a beautiful green. The inspiration for this dish was similar to both risotto and paella- I hydrated the rice with broth instead of water, I threw fresh veggies in to steam and cook within the rice instead of serving it on top, and it had a creamy consistency that typically characterizes those two dishes.
This recipe is my favorite kind. It involved throwing in a random assortment of vegetables that can be found in any vegan's fridge. Rice dishes are a great, one-pot way to use up a good deal of produce.
Random Dinner/Lunch Rice
1 cup short grain brown rice
1 1/2 cups vegetable broth
2-3 cloves garlic, minced
1 medium yellow onion, diced
1 bunch rainbow chard, leaves chiffonade and stems diced
1 medium tomato, diced
1 cup frozen peas
2 tsp paprika
1 tbs Bragg's liquid aminos
1 tsp turmeric
1-2 tsp crushed red pepper
1 tsp dried basil
1 tsp dried paprika
Saute onion and garlic in 2 tbs olive oil on medium heat in a small pot until onions are soft and translucent. Add tomatoes and cook until tomatoes give off juice. Add brown rice and broth, cover and reduce heat to low. Cook rice for about 15 minutes. Add remaining ingredients except for peas and cook for another fifteen minutes, covered. Add peas and cook an additional 10-15 minutes, yes, covered. Serve with some kind of legume or tofu.
This recipe is my favorite kind. It involved throwing in a random assortment of vegetables that can be found in any vegan's fridge. Rice dishes are a great, one-pot way to use up a good deal of produce.
Random Dinner/Lunch Rice
1 cup short grain brown rice
1 1/2 cups vegetable broth
2-3 cloves garlic, minced
1 medium yellow onion, diced
1 bunch rainbow chard, leaves chiffonade and stems diced
1 medium tomato, diced
1 cup frozen peas
2 tsp paprika
1 tbs Bragg's liquid aminos
1 tsp turmeric
1-2 tsp crushed red pepper
1 tsp dried basil
1 tsp dried paprika
Saute onion and garlic in 2 tbs olive oil on medium heat in a small pot until onions are soft and translucent. Add tomatoes and cook until tomatoes give off juice. Add brown rice and broth, cover and reduce heat to low. Cook rice for about 15 minutes. Add remaining ingredients except for peas and cook for another fifteen minutes, covered. Add peas and cook an additional 10-15 minutes, yes, covered. Serve with some kind of legume or tofu.
Thrown together dishes are always the best aren't they? Yours is lovely.
ReplyDeleteLove & Sunshine!
Connie