Having food sensitivities has made cooking so simple. It’s still delicious and I love it! I’m not sure I’ll ever go back to my old ways once I’m able to add more foods. 

This is a super healthy dish that gives me the taste of Italian. I’ve listed the “Base Ingredients” that I can tolerate and then have listed additions if you are able to tolerate those foods.

Base Ingredients:

1 small onion, chopped

1 clove garlic, minced

1/4 tsp. red pepper flakes

1 bunch rainbow chard, coarsely chopped

1 1/2 – 2 cups cooked long grain brown rice or millet

2 Tbsp. chopped fresh basil or 1 – 2 tsp. dried

1 cup (or more) tomato sauce or canned chopped tomatoes

2 Tbsp. apple cider vinegar

Chopped fresh spinach

Sauté onion in sauce pan over medium high heat for 3 minutes until it starts to brown. Add garlic and cook an additional minute. Add 1/2 cup water and  chard. Cover then lower heat and cook until chard is tender, only about 3 – 5 minutes. Stir in desired amount of grain. Add 1 cup or desired amount of tomato sauce or chopped tomatoes. Stir in vinegar. Salt to taste.  Serve mixed with a small amount of chopped raw spinach.

If it’s summer time and you have tomatoes galore, instead of tomato sauce or canned tomatoes, add 2 cups chopped fresh tomatoes. (Don’t add 1/2 cup water)  Cook 5 minutes then add chard.  Add a little water if needed to keep from sticking. Cook until greens are tender then add grain.

Additions if tolerated:

4 sliced mushrooms added with greens

Fresh or dried oregano