Gingery Rainbow Chard And Black Rice Bowl Recipes

Steps:

• Combine rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes. Remove from heat; let stand, covered, 10 minutes.
• Meanwhile, in a small bowl, stir together vinegar, soy sauce, chile, and half of ginger; set aside. Cut chard stems into 2-to-3-inch pieces (halve any that are very thick lengthwise); roughly chop leaves.
• Melt butter in a large straight-sided skillet over medium-high heat; add garlic and remaining ginger and cook until fragrant, 1 minute. Add chard stems, season lightly with salt, and cook, stirring, until bright, about 1 minute. Add 1/4 cup water, cover, reduce heat to medium-low, and cook until stems are translucent and just tender, 3 to 4 minutes.
• Uncover, increase heat to high, and stir in chard leaves. Season with salt and pepper and cook, tossing often, until just wilted, 1 to 2 minutes. Meanwhile, crack eggs into a bowl. Fill a large straight-sided skillet with 3 inches of water. Bring to a boil over high heat, then reduce to medium.
• When water is at a bare simmer, tilt pan slightly to create a wave and add eggs all at once. After 10 seconds, gently release eggs from bottom of pan with a rubber spatula. Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon; blot on a folded paper towel to remove excess water.
• Divide rice and chard mixture among bowls; drizzle generously with vinaigrette. Top each with a poached egg, sesame seeds, and more vinaigrette.

Steps:

• Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.
• As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
• Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
• Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
• Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.