Brown Rice Bowl With Chard & Nutty Tomato Romesco Sauce

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The Kitchn
Nutrition per serving    (USDA % daily values)
CAL
2426
FAT
446%
CHOL
301%
SOD
68%
Uploaded by: The Kitchn

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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

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