Bietola con riso integrale

Ingredienti

• 2 cup Brown Rice (soaked in water overnight)
• 1 small bunch Swiss chard (trimmed and chopped into bite size pieces)
• 2 dried sea kelp (dashima)
• 3 cups water
• 1 tablespoon wild sesame oil or sesame oil
• 2 tablespoon Korean chili flakes (gochugaru)
• 4 tablespoon soy sauce
• 1 clove garlic finely minced
• 1 tablespoon sesame oil
• 2 teaspoon toasted sesame seeds
• dashes black pepper
• 1 green onion finely chopped

Preparazione

1. 1

   Drain the rice, which has been soaked overnight, from the water and set aside.

2. 2

   To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.

3. 3

   Ina heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.

4. 4

   Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job.

5. 5

   When done, fluff the rice so that they can be incorporated with Swiss chard.

6. 6

   Meanwhile make the chili topping sauce by combining all the ingredients.

7. 7

   To serve, spoon over the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm and enjoy!