Swiss Chard with Coconut Rice + Buttery Flatbread
- Dairy Free
- Low Carb/Paleo
- Super Fast
Why we love it:
- 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
- 1 Shallot
- 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.