Stir-Fried Risotto with Chard and Sunflower Seeds
Ingredients
- 1 cup brown rice or a mixture of rice, spelt, and barley (three grain mix)
- 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 using sun-dried tomatoes that need presoaking, dice them into small cubes and cook them along with the rice. Cook the rice so that not all the water evaporates, leaving about half a cup.
Rinse the chard and dice the stalks finely. Cut the green part into wider strips.
Heat a big pan on medium-high heat and 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, keeping it crunchy and not overcooking.
Add the 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.