Lemon Rice With Spinach & Chard
It was over 90 degrees in Bakersfield today, so I wanted something quick and fresh for dinner after a long hot afternoon in the garden. Two Early Girl tomato seedlings were being crowded by some neon chard, so I picked a large bowl of chard to give the tomatoes room to grow. I also grabbed a couple handfuls of spinach that was ready to pick.
freshly picked chard for dinner
Tonight I served this delicious lemony whole grains and greens side dish with a quick stir-fry of shrimp, snow peas, and spring peas. Check back tomorrow for the shrimp recipe.
Lemon Rice with Spinach & Chard
- 1 bunch fresh greens - Rainbow Chard or Spinach (chopped, sliced, or shredded)
- 2 to 4 cups whole grains - brown rice, quinoa, millet, or mixed (warm - freshly cooked or leftover)
- 1 Medium lemon (zested and juiced)
- 1 to 2 tablespoon olive or vegetable oil
- 1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (freshly ground)
- 1/4 cup onion (finely chopped)
- 1 clove garlic (minced)
We love these colorful stir-fried grains and greens, which make a terrific side dish or vegetarian main course. Proportions and measurements are adjustable to suit whatever you have on hand.
I use leftover brown rice or mixed grains, quickly warmed in the microwave -- our favorite combination is a blend of about 50% brown rice, and 25% each quinoa and millet. Any stir-fry style greens work great with this, so I use whatever is fresh in the garden. Try chard, kale, spinach, cabbage, bok choy, or a combination of two or more. If using colorful rainbow or neon chard, thinly slice the stems for crunch and color.
To add additional protein, top individual servings with a poached or fried egg.
||Warm leftover grains and set aside. |
||Heat large skillet or wok over medium-high heat. Add oil and onions, saute approx. 1 minute. |
||Add greens, and stir fry until wilted. |
||Add garlic, 1/2 of lemon juice, 1/2 of lemon zest, and salt and pepper. Taste, adjust seasoning, and remove from heat. |
||Add warm rice or grains mixture, toss gently, and taste. Add remaining lemon juice and lemon zest to taste, if desired. Serve immediately. |