Brown Rice Bowl With Chard & Nutty Tomato Romesco Sauce

5 faves
More from this source
The Kitchn
Nutrition per serving    (USDA % daily values)
Uploaded by: The Kitchn


Add a comment

Ingredients for 4 servings

4 1/2 cups water

2 cups short-grain brown rice

1/4 teaspoon salt

8 cups chopped chard leaves and ribs, from about 8 to 10 ounces chard

1 lemon, juiced, about 3 tablespoons

1 teaspoon white wine vinegar

1/2 tablespoon vegetable oil

2 garlic cloves, smashed

Salt and freshly ground pepper, to taste

1/2 tablespoon extra-virgin olive oil

1 small white onion, finely chopped

2 garlic cloves, minced

Kosher salt and ground black pepper, to taste

1 (4-ounce) jar sliced pimiento peppers, drained

1 (12-ounce) can plum tomatoes, drained

1 teaspoon smoked paprika

1 tablespoon balsamic vinegar

1/2 cup peeled almonds

1/2 cup loosely packed cup chopped Italian parsley

1 small slice sourdough bread, torn into pieces (optional — omit for gluten-free dish)

Chopped roasted almonds

Minced Italian parsley

Sliced roasted chicken or smoked sausage

You might also like

Simple Burrito Bowls
Cookie and Kate
Sushi Bowl Recipe
101 Cookbooks
Black Bean Burrito Bowls
Cookie and Kate
Spinach, Tofu, And Brown Rice Bowl
Whole Living
The Chicken Cacciatore Rice Bowl
The Naptime Chef
Kale, Black Bean And Avocado Burrito Bowl
Cookie and Kate
Lemongrass Tofu Bowls
Sprouted Kitchen
Massa Brown Rice Egg Bowl
The Kitchn
Roasted Vegetable Buddha Bowl
Pamela Salzman
Orange-Ginger Chicken And Veggie Bowl
Self Magazine