Swiss chard pilaf

1 cup basmati rice

1 large stick of cinnamon ½ teaspoon turmeric 1 teaspoon black pepper ½ teaspoon red chili

powder

1½ teaspoons salt,

divided

1 large bunch Swiss chard 4 tablespoons olive oil,

divided

1 teaspoon black mustard

seeds

1 cup sliced leeks or

onions (optional) 1 tablespoon minced

garlic

¼ cup pumpkin seeds

2 to 3 tablespoons chopped herbs, such as parsley or cilantro Juice from one lemon or

lime

Instructions: Rinse the rice 2 to 3 times and soak for an hour or more. Drain. Combine with 2 cups of water, cinnamon stick, turmeric, black pepper, chili powder and 1 teaspoon salt and bring to a boil. Reduce the heat, cover and simmer for 8-10 minutes. Let the rice rest for 10-15 minutes.

Mince the stems of the chard and tear the remaining leaves into bite-size pieces. In a separate frying pan, heat 2 tablespoons of olive oil and quickly pop the mustard seeds. Add the leeks, minced garlic and remaining salt and cook on high heat for 2 to 3 minutes until the leeks and chard stem pieces have wilted. Fold this mixture into the rice gently along with the torn chard leaves, pumpkin seeds and remaining olive oil. Garnish with chopped herbs and fresh lemon juice. Serve warm or at room temperature. Notes & variations

• Instead of rice, use white quinoa. Quinoa does not need to be soaked, and the portions remain the same.

• Instead of chard, use kale, mustard greens or dandelion greens.

• To turn this pilaf into more of a main course, add sliced chicken or shrimp when sautéeing the leeks.

Makes 4 servings

From chef Anita Jaisinghani