Swiss Chard Rice With Spicy Chili Sauce
photo by Dienia B.
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 cups long grain rice, rinsed
- 1 small bunch swiss chard, trimmed and chopped into bite size pieces
- 2 large piece dried sea kelp
- 3 cups water
- 1 tablespoon sesame oil
- 2 tablespoons korean chili flakes (gochugaru)
- 4 tablespoons soy sauce
- 1 garlic clove, finely minced
- 1 tablespoon sesame oil
- 2 teaspoons toasted sesame seeds
- 1 dash black pepper
- 1 green onion, finely chopped
directions
- To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
- In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
- Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
- Meanwhile, make the chili topping sauce by combining the remaining ingredients.
- To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas