Brown-rice bowl with garlicky chard, sun-dried tomatoes + walnuts (dairy-free, gluten-free, vegetarian)

Rainbow chard, with its multicolored stems, makes eating your greens very enticing indeed. Consider flavoring the brown rice by cooking it with a knob of coconut oil and stirring in some green onion slices when the rice is done but still steaming. Nutritional yeast sprinkled on top of your bowl adds a nutty, cheesy flavor and is worth a try. Because chard has a natural saltiness, you might not need to add any salt to your bowl, but smoked salt is almost always a good choice.

Ingredients
  • brown rice of choice
  • garlic cloves
  • swiss chard, preferably rainbow chard
  • olive oil
  • super-firm tofu, diced (optional)
  • nutritional yeast (optional)
  • sun-dried tomatoes packed in oil
  • walnuts
  • cilantro, chopped (optional)
Method
  1. Cook the brown rice according to your preferred method (see note above for flavoring ideas). Cover and keep warm.
  2. Meanwhile, mince the garlic and set aside. Cut the stems from the chard leaves and thinly slice. Separately, stack the leaves and cut into ribbons.
  3. In a large pan over medium heat, warm the oil. Add the chard stems, cover, and cook for a minute or two. Stir in the chard leaves and cook, stirring occasionally until slightly wilted. Move the chard to the side of the pan and move the pan so the chard is off the heat. Pour a little bit of oil on the uncovered part of the pan that is over the heat, add the garlic, and cook for a minute or so. Shift the pan back onto the heat, stir the garlic into the chard, and cook until the chard is done to your liking. Cover and remove from the heat.
  4. To serve, add a mound of rice to your bowl. Top with chard, tofu, a sprinkling of nutritional yeast, a few sun-dried tomatoes, a handful of walnuts, and some cilantro, and you’re ready to eat.
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