Swiss Chard Rice Bowl With Chorizo

Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you’d rather leave out the chorizo, you can top this with a fried egg or fried tofu instead.

Ingredients

• 1 cup medium- or short-grain brown rice
• Kosher salt, as needed
• 2 tablespoons unsalted butter
• 1 large bunch Swiss chard, leaves and stems separated
• 2 tablespoons cumin seeds
• 6 tablespoons extra-virgin olive oil, more as needed
• 2 fresh (uncured) chorizo sausages, casings removed, meat formed into patties
• 2 garlic cloves, thinly sliced
• 2 to 3 tablespoons cider vinegar, as needed
• 3 tablespoons finely chopped chives
• 1 teaspoon smoked sweet paprika, more to taste
• Black pepper, as needed
• ½ cup parsley leaves, as needed
• Fleur de sel, as needed

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1096 calories; 73 grams fat; 18 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 9 grams polyunsaturated fat; 89 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 25 grams protein; 78 milligrams cholesterol; 1157 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
2. Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
3. Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
4. Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
5. Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
6. Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
7. Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.

1 hour