- 1 Bunch Swiss Chard, for a colorful dish, choose bright stems in red, yellow, orange, and white
- strip stems/ribs from the leaf and slice
- roll leaves and cut into ribbons
- 1 onion, chopped
- Garlic, 1 small bulb or several large, chopped
- 1 large tomato, chopped
- 1 2/3 cup brown basmati rice
- 1/3 cup wild rice
- Sodium of choice. I used a sea salt from France and Bragg Liquid Amino's
- Cook basmati and wild rice together and allow to cool somewhat
- Saute onion and garlic together until lightly browned
- Add Swiss Chard ribs to onion/garlic and saute a few minutes
- Add Swiss Chard leaves and saute with lid on pan to wilt the leaves; the longer you cook the Swiss Chard, the less color you will have. I like to leave the ribs a bit crunchy for texture and to maintain the color.
- When the Swiss Chard mixture is ready, add the rice in batches and season. I used the sodium listed above and cracked pepper.
- Turn off the heat and add a chopped tomato. I used 1 regular size tomato and 1 Roma tomato. Please note that the tomato is warmed by the hot mixture, it is not cooked. Cooking the tomato would change the flavor of the dish. Cooked tomato is acidic to the body, raw is alkalizing in the body.
This colorful dish does well at potlucks. I enjoy it cold the next day.