1 bunch chard- chopped (entire leaf and the upper end of stalks
1/2 sweet red, yellow, or orange pepper-chopped
1 small onion or medium shallot-chopped fine
1 clove garlic-minced
Salt and pepper to taste
1 cup uncooked rice of your choice. (I like basmati, but a heartier rice is good too.)
Optional: feta, grated cheddar, toasted sunflower seeds or walnuts
-Start cooking the rice.
-Chop all the veggies
-When rice is almost done, start cooking the brats either on the grill, in the oven or in a frying pan. (I like to grill them, personally.)
-If you are a multi-tasker, you can also start sautéing the onions and garlic until translucent.
-Add chard in batches and cook until the color changes to a vibrant bright green-just a few minutes. Try not to overcook. Toss with salt and pepper to taste.
-Serve with brats, either whole on the side, or cut up and added to the mix.
-Sprinkle the cheese of your choice and/or and seeds over the top.
NOTE: If you are a vegetarian, toasted salted nuts or pan-fried tofu can take the place of the brats.