I’m a bit obsessed with Swiss chard and lentils lately. So, why not combine the two?
The Swiss chard and scallions are from the Glens Falls Farmers Market and the zucchnini is from my garden. I’ve also been loving French tarragon lately. I got a small bottle of it from a spice shop and have finishing so many dishes with a few pinches of it, and sea salt.
Another perk to this recipe is that it’s vegan, gluten free, packed with protein, fiber and super healthy.
Swiss Chard with Sprouted Green Lentils and Wild Rice
by Michelle Maskaly, The Adirondack Chick
1 cup Lundberg wild blend rice
1 34 cup vegetable broth
1 cup TrueRoots sprouted green lentils
3 cups water
10 leave rainbow Swiss chard roughly chopped
2 cups chopped zucchini
1 clove chopped garlic
14 cup chopped scallions
2 tablespoons olive oil
Bring the wild rice and vegetable broth to a boil. Lower the heat and simmer for about 45 minutes. In the meantime, bring the water to a boil and add the lentils. Gently boil for 5 minutes. Cover and let sit for about 5 minutes. Drain and set aside.
In a saucepan, heat the olive oil and add the garlic. Cook for a minute until fragrant. Add the zucchini followed by the Swiss chard. Stir, cover and cook on a lower heat just until the the Swiss chard is wilted.
Fold in the wild rice and lentils. Cook another 3 minutes until it warm. Sprinkle with tarragon and sea salt to taste.