BROWN RICE BOWL WITH CHARD & NUTTY TOMATO ROMESCO SAUCE

This brown basmati bowl with chard and nutty tomato romesco sauce is a hearty, Mediterranean-inspired dish featuring Stellar brown rice, earthy, tender-crisp greens, and a thick, savory-sweet sauce. The sauce brings a smoky, roasted flavor with a nutty texture, while the overall dish is vibrant, textured, and great as a healthy, vegetarian, or vegan, nutrient-packed meal.

Ingredients

For the brown rice

4 ½ cups water
2 cups brown basmati rice
1/4 teaspoon salt

For the Chard

8 cups chopped chard leaves and ribs, from about 8 to 10 ounces chard
1 lemon, juiced, about 5 tablespoons
1 teaspooon white wine vinegar
½ tablespoon vegetable oil
2 cloves garlic, smashed
Salt and freshly ground pepper to taste

For the Romesco Sauce

½ tablespoon extra-virgin olive oil
1 small white onion, finely chopped
2 cloves garlic, minced
Kosher salt and ground black pepper to taste
1 (4-ounce) jar sliced pimento peppers, drained
1 (12-ounce) can plum tomatoes, drained
1 teaspoon smoked paprika
1 tablespoon balsamic vinegar
½ cup peeled almonds
½ cup loosely packed chopped Italian parsley
1 small slice sourdough bread, torn into pieces (optional-omit for gluten-free dish)

Instructions

Cook rice according to instructions. Let stand 5 minutes, then fluff with fork.
To cook the chard, rinse the chard well then pat dry. Mix the lemon juice and vinegar in a small bowl.
Heat the vegetable oil in a large, deep skillet or wok over high heat. Add the garlic and sauté or stir-fry for 10 seconds, just until it begins to color. Add the chard, one handful at a time, waiting if necessary for it to wilt down before adding another. Sprinkle lightly with salt and pepper as you add the greens, and continue to stir-fry or sauté. When all the chard is in the pan, pour in the lemon juice and vinegar and continue cooking for 30 seconds to 1 minute, or until the chard is done to your liking. Cool then refrigerate in a covered container for up to 5 days.
To make the romesco sauce, heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic and sprinkle lightly with salt and pepper. Cook for 3 to 5 minutes, or until the onion begins to soften. Add the pimiento peppers and the tomatoes; stir vigorously to help the tomatoes break up. Cook for about 5 minutes, or until the tomatoes begin to break down. Add the smoked paprika, vinegar, almonds, and parsley and remove from the heat.
Blend until smooth in a blender or food processor. If using the bread, add now and blend until smooth. (The bread will give the sauce a silkier texture, but it’s fine to leave it out for a gluten-free adaptation.) Cool and refrigerate in a covered container for up to 5 days.
Combine the separate elements into one big lunch container, or divide it among several. Warm before serving.

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