Red Chard Tuesday
February 9, 2010 § 7 Comments
I love the winter for several reasons, and one is found in the farmer’s markets…greens, greens, greens. Greens are one of the super foods that are nutritional powerhouse containing a plethora of vitamins and minerals. All greens are an excellent source of calcium, potassium, vitamin C, vitamin A, and beta-carotene. They are also heart healthy (just in time for Valentine’s Day).
This year, my favorite green is red chard. Red chard is characterized by bright red stalks, red veins, and enormous deep green leaves. Chard is great because it is sturdier than spinach and holds its shape, as well as a bit of crispness, when cooking. I was lucky enough to pick up a bunch of red chard at my local farmer’s market in Venice, Ca. I am so excited to share a vegetarian recipe for red chard with you.
Red Chard Over Brown Rice
- A bunch of red chard, rinsed and torn into bit sized pieces(it shrinks when you cook it)
- 1/2 of a Mayan sweet onion (chopped)
- 2 cloves of garlic (minced)
- 2 cups cherry tomatoes
- 1 sprig fresh rosemary
- 12 oz. package of Yves Meatless Ground
- 1 cup brown rice
- 2 cups water
- 2 Tbsp. chili infused sesame oil (you could substitute with olive oil)
- 2 Tsp. crushed red peppers (less or more for your desired heat level)
- Sea salt and cracked pepper (to taste)
1. Preheat your oven to 450* and place the tomatoes and sprig or rosemary in an oven safe dish. Toss with salt and pepper and 1 Tbsp. chili sesame oil.
2. Place the tomatoes in the oven until they have softened and given off most of their juices (15-25 minutes depending on the size of your tomatoes). Stir every 10 minutes, so your tomatoes keep their red color and do not burn.
4. Once the rice is cooking, pour the oil from the tomatoes into a pan. Add the left over 1 Tbsp. of sesame oil to the pan as well. Heat the oil to a medium temperature and add the onion. Sauté.
5. Once the onion has started to sauté, add the garlic, crushed red pepper, salt, pepper, and Yves Meatless Ground to the pan.
6. Cook for about 10 minutes, then add roasted tomatoes and the torn red chard to the pan. Cover with a lid and cook until the red chard has shrunken down and is soft (this should take 10-15 minutes).
Put a layer of brown rice on your plate and then top it with the red chard. Enjoy.
Serving suggestions: Top with a Tbsp. of parmesan cheese for added flavor.