Charred swiss chard and tomatoes
Beautiful organic Swiss chard is joined by the bright explosion of cherry tomatoes and drizzled with oil and chili, melding together into a flavourful sauce. The stalks of the chard soften, the leaves crisp up into chips, and the juice of the tomatoes brings everything together into a nice topping. Feel free to replace the tomatoes with other vegetables, like more onions, red peppers, or whole cloves of garlic that you will then squeeze onto the chard. Use kale or even beet greens instead of chard (the beet greens may roast more quickly).
Recipe type: Rice
Cuisine: Middle Eastern
  • 1 bunch Swiss chard
  • 1 package of cherry tomatoes
  • ½ purple onion (optional)
  • 2 Tbs Olive oil
  • Salt
  • ½ teaspoon chili powder, or cumin
  • The juice of ¼ of a lemon
  • Nutritional yeast, to taste (optional, can be substituted with Parmesan, or omitted)
  • Cilantro, chopped, to taste
  • 2 cups prepared brown rice (or 1 cup of uncooked rice, cooked w 2 cups of water, ½ teaspoon of salt, and 2 Tbs of olive oil: bring rice to a boil, lower to very low heat, cover and cook for 45-50 minutes. Turn off, leave cover on, and let rest for 10 mins before excluding rice gently with a fork)
  1. Prepare rice. This can be done the day before - I usually make 4 cups of brown rice and eat them with different toppings throughout the week).
  2. Preheat oven to 450F on the grill/ broil setting.
  3. Cover baking sheet with aluminum foil. Chop chard horizontally into strips. chop onion, if using, into chunks. Arrange all vegetables haphazardly on baking sheet. Drizzle with olive oil, Sprinkle with chili powder (or cumin) and a couple of pinches of salt. Place in oven and let bake on grill setting for 15 mins. Toss veggies and return for another 12 minutes.
  4. Spread rice on a large platter. Top rice with vegetable topping. Finely chop cilantro, sprinkle on top of rice and vegetables, drizzle with the juice of ¼ of a lemon, and sprinkle with salt and pepper to taste. Top off with a sprinkling of nutritional yeast (or Parmesan, if using).
Recipe by At the Immigrant's Table at