Fragrant Golden Rice with Rainbow Chard
Well, maybe I should call this post about Fragrant Golden Rice with Rainbow Chard, turmeric is not curry? Perplexed? Intrigued, well read on and you will find out more. The market seasons has started, I am happy to be out and about. This recipe is born in the Rye Farmer’s Market, conceptualized with the amazing rainbow chard that I picked up from Row by Row farm. A local farm with a story as beautiful as their produce. And now to my constant curry or non curry soapbox.
My Fragrant Golden Rice Story and Curry Rant
Not all things yellow is about curry! Turmeric is not curry! Rice is rarely about curry, well it might be served with curry, but cinnamon, cloves, and cardamom are fragrant spices with an assertive identity of their own. I hate hearing the word curry out of context. I just recently heard this once too many times at a recent demonstration.
As I say it is as absurd as listening to the description of a complex wine and saying, Oh, you mean red wine?
Imagine the horror and disappointment for the wine maker.
Soapbox done, let me proceed to this very comforting, fragrant, and homey dish. Did I say healthy. Adding eggs to this dish, along with the loads of rainbow chard already in the mix, makes this a wholesome one pot meal. Just the kind you need to start your week with. This is done either on the stove top or your instant pot.
So, as always, a little score in effort using the electric pressure cooker. I have planted loads of bits and pieces of things that offer the promise of growth.
I am a huge fan of rainbow chard, other recipes featuring chard include channa masala with carrots and chard, and Bengali Rainbow Chard Medley.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A hearty one pot meal, featuring seasonal rainbow chard. Done on the stove top or the instant pot.
Ingredients
- 3 tablespoons oil
- 2 to 3 tablespoons olive or coconut oil
- 1 teaspoon whole cumin seeds
- 1 medium sized red onion, chopped
- 1 bay leaf
- 2 black cardamoms
- 2 green cardamoms
- 1 large stick (about 4 inches) cinnamon
- 1 teaspoon turmeric powder
- 1 cup basmati rice
- 1 and ½ teaspoons salt
- 2 cups water
- 2 cups rainbow chard, finely chopped (leaves and tender stems)
- 4 hard boiled eggs
- Fresh Lime Juice to finish
Instructions
- Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle. Add in the onions and saute for about 3 to 5 minutes until the onions wilt and turn golden. If doing this in the instant pot, you can set to saute mode and continue in the inner pot.
- Add in the bay leaf, black and green cardamom, cinnamon, turmeric powder and the Basmati rice and salt and stir well. Add in the water. Cover and cook for 18 minutes. If you are doing this in the instant pot, reduce the water by 3/4 cup, so you will use 1 and 1/4 cups of water and set this to rice mode. Do a quick release after 5 minutes.
- While the rice is cooking, cut the eggs into half.
- Remove the cover stir in the rainbow chard and egg, and leave covered for five minutes. Stir well.
- Sprinkle with lime juice and serve.