Preparation

This recipe will make 6-8 servings. 

We usually prepare this recipe in our wok for ease in mixing and cooking, but it can also be made in a large covered baking dish in the microwave oven.  The rice is cooked separately in a pot on the stovetop.

Begin by placing the water in the rice pot on the stovetop, and turn the heat to high.  Measure the rice into a bowl and set aside until the water begins to boil.

While the water is heating, wash and peel the onions and carrots.  Dice the onions and slice the carrots or run them through a food processor.  Place in the wok or baking dish, and add a little hot sauce, if desired, and mix well.  Cook until the onions begin to get semi-translucent.

When the rice water begins to boil, add the rice, cover the pot, reduce the heat to simmer, and cook until all the water is absorbed into the rice.

Wash and clean the Swiss chard and cut into small pieces or run it through your food processor.  Add to the onions and carrots and cook until the chard has become soft and tender.

When the veggies and rice are cooked, add the rice to the veggies, mix well, and simmer to allow the flavors to blend together, as well as any liquid that has cooked out of the veggies to be absorbed into the rice.

Serve with a large tossed salad and enjoy!