|2 servings||calories per servings 429||protein serving 11 g||carbs per serving 71 g||total fat per serving 12 g|
At its heart this is a simple, wholesome meal of rice and greens. But it’s been upgraded to exotic with Thai influences including ginger, lime, coconut milk and coriander (both dried and fresh, aka cilantro).
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||8 g|
In a small saucepan with a lid, combine 2 cups water and 1/2 teaspoon PeachDish Salt. Place over high heat, and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook until all liquid is absorbed, 30-35 minutes. Remove from heat, but keep rice covered. While the rice cooks, prepare your mise en place: Separate chard leaves and stems; thinly slice stems, and roughly chop leaves. Peel, halve and thinly slice onion. Peel and mince garlic. Peel and mince ginger. Cut lime into 6 equal wedges. Pick and chop cilantro leaves.
Place a large skillet over medium heat and add 2 teaspoons cooking oil, chard stems, onion, garlic and ginger. Cook, stirring occasionally, until chard stems and onions start to become translucent, 4-5 minutes. Stir in coriander, and cook 2 minutes more.
Add chard leaves and coconut milk to the chard mixture. Stir to incorporate, and cook until the liquid has been reduced by about half, 6-7 minutes. Remove from heat and add juice from 1 lime wedge, then taste and adjust as desired with PeachDish Salt and more lime juice, if desired.
Divide rice between 2 bowls. Top with chard mixture and sauce. Garnish with cilantro and remaining lime wedges. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...