Tomato & Chard Spiked Rice - Recipe

Nutritionally balanced, super easy tomato & chard spiced rice.

Serves

Prep in

10 minutes

Cooks in

50 minutes

This beauty is simple, understated, requires a little sporadic stirring but it'll still have a chorus of super fans singing your praises if they find themselves sitting down for a serving. It's just as good for you as it looks & a perfectly balanced plant based meal.

Key Facts

Nutritionally balanced
Super easy
Plant based
Extra tasty

Ingredients

1 cup brown rice
1 tablespoon apple cider vinegar
1/2 tablespoon avocado oil (I get mine from Hunter & Gather UK)
6 vine tomatoes
1 leek
2 celery sticks
2 small garlic cloves

Fresh oregano, rosemary, or thyme
1 tablespoon tomato purée
1 tin organic chopped tomatoese
1 teaspoon paprika, pinch of salt, freshly ground black pepper
1 packet vegan broth (I get mine from Ossa organic)
1 large bunch Swiss chard (or use kale, spinach etc.
TO SERVE - almond feta, roasted peas, sunflower & pumpkin seeds

Preparation

01

Place your rice in a bowl, cover with cold water with the apple cider vinegar & soak for 4-6 hours of use boiling water & leave for an hour. Drain & rinse.

02

Finely slice the leek & dice the celery. Add to a large saucepan with the avocado oil & sweat gently on a low heat for 10 minutes until soft.

03

Crush the garlic & chop the fresh tomatoes, add to the pan along with the rice, tinned tomatoes, purée, seasonings & herbs. Stir well, then add the broth. Combine, cover with a lid & simmer gently for 35-40 minutes until the liquid has been absorbed & the rice is tender. Stir every 10 minutes or so throughout that time.