Ingredients

• 1 cup of organic brown rice (I prefer short grain style)
• 1-2 tsp raw apple cider vinegar (or lemon juice)
• 2 cups warm filtered water
• 1/8 teaspoon of Celtic sea salt

Instructions

1. Add above ingredients to a medium ceramic (or glass) mixing bowl and thoroughly combine.
2. Cover the bowl and place it in a warm area of your kitchen overnight (8-12 hours).
3. After soaking time is completed, drain mixture using a fine-mesh strainer and gently rinse.
4. Place drained rice in medium saucepan and add approximately 1 3/4 cups water (or *bone broth). Bring to a boil. Then, immediately cover and reduce heat until you achieve a gentle simmer.
5. Cook approximately 25-40 minutes until rice has absorbed the liquid and reached the consistency you desire.

Notes

Ingredients

• 1 bunch of organic Swiss Chard (green, red or rainbow - shown above)
• 4 green onions (or one leek)
• 1 clove minced garlic
• 2 tbsp olive oil
• 1 tbsp water
• Sea salt
• Freshly ground pepper

Instructions

1. Heat a large sauté pan or wok on medium-high heat.
2. Chop Swiss Chard including stems, keeping stems separate from greens.
3. Chop green onions (or leek) including some of the pale green section. Mince garlic clove.
4. Add olive oil to hot pan and then add garlic, onion and chard stems. Sauté until chard stems begin to soften.
5. Add chard greens and one tablespoon of water. Turn heat down to medium-low and cover pan. Allow to steam about two minutes to wilt greens. Remove cover and stir. Cover pan again and continue steaming greens, until they reach desired consistency.

Ingredients

• 2 cups white basmati rice
• 3 1/2 cups chicken stock
• 1 tsp sea salt
• 1/2 tsp saffron threads
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• 1/8 tsp freshly ground black pepper
• Pinch of red pepper flakes
• 1 tsp fresh-squeezed lemon juice
• Optional: 1 cup of frozen sweet peas, thawed

Instructions

1. In a large saucepan, add chicken stock over high heat. Then add the salt, saffron, onion powder, garlic powder, turmeric, black pepper, red pepper flakes and lemon juice. Next, stir in the rice. Bring it to a boil, then reduce heat to low and cover tightly with a lid. Cook covered for approximately 15 minutes, or until nearly all of the liquid has been absorbed.
2. Then, turn off the heat. If serving with peas, add the thawed peas and gently stir, just enough to incorporate the peas into the rice. Cover the saucepan with the lid.
3. Regardless of whether you're adding peas or not, allow the rice to remain on the stovetop (heat off) covered for another 5-8 minutes. The residual heat will help to finish steaming the rice and will warm the peas, if you’re using them.
4. Before serving, remove the lid and fluff the rice with a fork. Add additional salt to taste, if needed. When fluffing the rice, you may notice a few spots of reddish-orange coloring throughout the rice, this is from the saffron, and adds to the beauty and flavor of the dish! Enjoy!