Fennel & Chard with Black Rice by Healthy Eating 101 Chef Megan McCarthy
1 cup black japonica rice, uncooked
2 cups water
2 tablespoons extra virgin olive oil
1 bulb fennel, trimmed and sliced on the bias (Rodgers, Greens & Roots Farm)
½ sweet onion, sliced
2 cloves of garlic
1 cup shredded Swiss chard, stems removed and diced (Heirloom Gardens)
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
Sea salt and fresh cracked pepper to taste
Crumbled feta (optional) (Hobo Cheese)
Edible flowers (optional) (Abundant Harvest Farms)
Bring 2 cups water and 1 cup black rice (may also use quinoa or farro) to a boil and cook until just tender, about 30 minutes. Drain black rice into a colander and transfer to large mixing bowl.
In large sauté pan, heat 1 tablespoon olive oil on medium high heat. Add sliced fennel and sliced onions and sauté for about 3 minutes or until softened. Add in sliced or minced garlic. Add in shredded swiss chard and to wilt. Add mixture to black rice and gently toss.
In separate mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon white balsamic vinegar, sea salt and fresh cracked pepper to taste. Drizzle vinaigrette over black rice and toss to serve. Garnish with edible flowers.
Tip: Add crumbled cheese and fresh herbs from the farmers market for added pizazz!
Recipe by Healthy Eating 101 Chef Megan McCarthy
