Swiss Chard with Coconut Rice + Buttery Flatbread
Active Time: 20 minutes
Total Time: 30 minutes
- Dairy Free
- Low Carb/Paleo
- Super Fast
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Why we love it:
You can’t beat the combo of swiss chard, sweet and freshly steamed basmati rice, and coconut milk. It doesn’t need to be more complicated than this; it’s a simple, beautiful, and warming dish.
2 cups Basmati Rice (White) (jasmine is ok too)
1 15-ounce can Coconut Milk
11⁄2 cups Water
1 Tablespoon White Sugar
2 teaspoons Kosher Salt
1 15-ounce can Red Kidney Beans
1 bunch Swiss Chard
2 Tablespoons Unsalted Butter (divided)
4 Naans (or flatbread or pita)
1 teaspoon Garlic Salt
1⁄2 teaspoon Balsamic Vinegar
2 cups Mixed Fruit (watermelon, oranges, pineapple, peaches, etc.)
1. PREHEAT OVEN TO BROIL
In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Bring to a boil and stir well, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender.
Drain and rinse the beans then add them to the rice and fluff with a fork to combine. Remove from heat but let it stay covered and sit for 5 - 6 minutes.
Wash chard and separate the leaves from the stems. Trim any overgrown or woody ends - then slice the stalks in half moon shapes, as if it was celery. Tear or chop the leaves into 2” squares.
Dice the shallot. Add 1 teaspoon of butter to a large pan and sauté the shallot and chard stems with a pinch of salt for 2 minutes. Add the leaves and sauté until they’re wilted. Add the balsamic and let it simmer and cook off a bit. Turn off the heat.
Smear the bread evenly with the remaining butter and dust with garlic salt. (NOTE - if you have garlic powder, add a pinch of salt too. If you have salted butter, you can reduce the salt!)
Place on a baking sheet and broil until warmed and a little charred.
Serve a heap of rice and beans topped with greens. Add quarters of bread and fruit on the side.
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use a GF roll or pita, or omit the bread
jasmine rice or any long grain white rice - brown rice will work but is at greater risk of burning the sugar and coconut
black eyed peas, garbanzos, whole pintos
any leafy green from spinach to collards
try grilling it to take it up a notch
MUST HAVE MEAT:
grilled sausages are easy and perfect, but any chicken, pork chop, sliced steak simply cooked makes sense here
Kid Friendly Version
- Leafy greens can be a challenge - they’re bitter and the texture isn’t always a favorite. I’ve found that chopping the greens up finely after cooking can help them be easier to eat or try. But, you can also broil or sauté green beans, zucchini or broccoli in addition or on the side
- Mash up the beans and rice if easier to pick up
- Add protein like a fried or hard boiled egg if needed
- Young kids don’t often like the texture of cooked greens like this so you can chop the greens and mash with some beans, or just sauté some green beans or broccoli instead
For Choosy Eaters
- Scoop some rice out before stirring in the beans
- Use beans that they’ll enjoy or omit the beans and add an egg or meat for protein
- If not vegetarian, add meat that they will enjoy - this might be a great spot for a hot dog!
When making the flatbread, use unsalted butter and garlic salt. Or, salted butter and garlic powder. Garlic powder doesn’t have salt added but garlic salt, well, does! Careful not to over salt with your combo.
The rice can burn because of the coconut and sugar combo. Use a heavy bottom pan and keep the heat really low.
You can do this in an Instant Pot too, just stir it well before closing and follow your manufacturer’s instructions for rice.