Fennel & Swiss Chard with Black Rice
Fennel & Swiss Chard with Black Rice
Farmer Market Fennel & Chard with Black Rice
- 1 cup black japonica rice, uncooked
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 1 bulb fennel, trimmed and sliced on the bias
- ½ sweet onion, sliced
- 1 cup shredded Swiss chard, stems removed and diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- Sea salt and fresh cracked pepper to taste
- Crumbled feta (optional)
Bring 2 cups water and 1 cup black rice to a boil and cook until just tender, about 30 minutes. Drain black rice into a colander and transfer to a 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 shredded swiss chard and to wilt.
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.
Tip: Add crumbled cheese and fresh herbs from the farmers market for added pizazz!
Recipe by Healthy Eating 101 Chef Megan McCarthy with Peachtree Road Farmers Market finds! We found some really great fresh produce and other goodies while socially distanced shopping on an early Saturday morning in Atlanta. We love our local farmers and artisans! Shop local!
