READY IN: 55mins
INGREDIENTS 2cupslong grain rice, rinsed 1small bunch swiss chard, trimmed and chopped into bite size pieces 2large piece dried sea kelp 3cupswater 1tablespoonsesame oil 2tablespoons korean chili flakes (gochugaru) 4tablespoonssoy sauce 1garlic clove, finely minced 1tablespoonsesame oil 2teaspoonstoasted sesame seeds 1dashblack pepper 1green onion, finely chopped
DIRECTIONSTo 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.In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed 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.Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.Meanwhile, make the chili topping sauce by combining the remaining ingredients.To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.
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