Instead of Plain Rice, I Use a Mixture of Three Grains
Ingredients
- 1 bunch of fresh chard
- 2 tablespoons of sunflower seeds
- 5 sun-dried tomatoes
- salt and pepper to taste
Preparation
Cook the rice according to instructions. If you are using sundried tomatoes that don’t come in oil and need to be presoaked, dice them into small cubes and cook them along with the rice. Cook the rice so that not all the water will evaporate but there will be about half a cup left
Rinse the chard and dice the stalks finely. You can cut the green part into wider stripes
Get a big pan on medium-high heat. Dry roast the sunflower seeds. Set them aside
Use the same pan to stir fry the chard. Add salt to taste and cook for about 5 minutes. Keep it crunchy, don't overcook
Add cooked rice (along with the extra water) and roasted sunflower seeds. Season with salt and pepper to taste. Cook for a few more minutes on high heat while stirring to heat through and combine. That’s it, enjoy