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Quick Vegan Garlicky Chard Rice Recipe

Quick Vegan Garlicky Chard Rice Recipe

 

So I usually just cook what my CSA gave me and don’t plan my cooking in advance like all the pro chefs do. Instead I’m a master substituter and recipe improviser. Read on to find out what I substituted in this Spanish recipe.

The traditional recipe from Andalucia calls for spinach, raisins, garlic, pine nuts as the main ingredients.

  • 1/4 cup raisins
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 medium bunches of spinach
  • at least one clove garlic, but as many as you like if you’re a garlic-lover like me
  • 1/4 cup pine nuts
  • sea salt and freshly ground black pepper

I had, however, a mountain of rainbow chard, so that was going to replace my spinach. Baby spinach will be more tender than chard, but my rainbow chard added some pink to pep up the dish visually. Actually, any leafy greens will star in this dish quite nicely.

Rather than run out to get pine nuts, I just shook in some black sesame seeds that I already had in my pantry. At least I had the raisins and garlic!

Plus, I had leftover rice, and the magic formula to feeling full as a vegan is to include greens, grains, and protein with every meal (learned from pro vegan chef Lagusta, thanks!). So adding the rice adds in grains, whereas the sesame seeds are the protein. And if it’s not obvious already, the greens are the greens. If you don’t have any leftover rice, I’d suggest eating the garlicky greens with another grain like bread or noodles or…freshly-made rice.

My final adjustment was to spritz on lemon juice liberally at the end, because the iron in the greens need Vitamin C to be fully absorbed in our body. Plus, it adds a little zest to the sweetness of the raisins.

With all of my substitutions and additions, my recipe looked more like this :

  • a handful of raisins
  • two scallion, chopped up
  • coconut oil
  • 2 medium bunches of chard, chopped into slivers aka chiffonade
  • leftover rice
  • at least one clove garlic, but as many as you like if you’re a garlic-lover like me, chopped up small
  • a handful of black sesame seeds
  • sea salt and freshly ground black pepper
  • lemon juice to taste

1. Soak the raisins in boiling water so that they plump up.

2. Heat up your pan, add the coconut oil and the scallion.

3. After your scallion cooks a bit, add in the chard.

4. After the chard has wilted, add the leftover rice or else just skip to step 5.

5. Add the garlic, the sesame seeds, sea salt, freshly ground black pepper, and lemon juice to taste.

Tada! Enjoy your meal!

That should have taken no more than 30 minutes from opening the fridge, cleaning and prepping the vegetables, and cooking.

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