Source: Micki Seibel, April 2013
- 3/4 cup forbidden rice
- 1 cup vegetable broth
- 1/2 cup water
- 1 bunch red chard
- 2 cloves of garlic, chopped
- 2″ fresh ginger, peeled and minced
- 2 cups shitake mushrooms, stems removed and caps sliced
- 4-6 scallions, roots removed and chopped
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 tsp rice wine vinegar
- 2 tbsp fresh basil, chopped
- kosher salt
- Bring the broth and water to a boil. Add the rice, reduce the heat, and simmer for 20-25 minutes or until the rice is al dente.
- Meanwhile, remove the center stems from the chard by making a v-cut into the leaf. Chop the stems and the leaves and set aside.
- In a medium pan, heat the olive oil. Add the scallions and mushrooms and sauté for 8 minutes or until the mushrooms are soft and cooked through.
- At the same time, heat the sesame oil in a wok or large sauté pan. Add the ginger and garlic and saute for 2 minutes.
- Add the stems of the chard to the ginger and garlic and sauté for 3 minutes.
- Add the chard leaves and vinegar to the pan with the stems, generously salt, and sauté for an additional 3 minutes.
- In a large bowl combine the rice, mushroom/scallion, and chard mixtures and toss.
- Top with fresh basil to garnish and serve.