By: Brianna A.
|Time:||30 min (10 min to prepare, 20 min to cook)|
|Number of Servings:||4|
1 cup long grain brown rice
1 cup brown lentils
0.5 cup wild rice
4 cups veggie stock
1 cup water
1 each small acorn squash, chopped small
14 OZ can diced tomatoes in juice
1 tablespoon dried oregano
0.25 teaspoon crushed red pepper
0.5 teaspoon salt
1 teaspoon galic powder
2 each red onions
1 cup pine nuts, olive oil
1 each bunch swiss chard, washed, chopped, stems removed
0.25 cup balsamic vinegar
|Cook the rice, lentils and wild rice in broth for 20 minutes in a pressure cooker or fifty minutes be conventional means.
Add squash, tomatoes and seasoning and simmer until squash is cooked through--about 10 minutes (test with a fork).
Meanwhile fry onions and nuts, in enough olive oil, slowly until onions are carmelized.
Add onion mixture to pot with swiss chard and cook until chard is wilted.
Stir in balsamic vinegar.