Fresh & Wild
I cup cooked Wild Rice
1 Red Onion
1-2 cloves of Garlic
1 Bell pepper
Pinch of Sea Salt
Dash of Cayenne Pepper
Optional: Scotch Bonnet Pepper (I love my spice!!)
Cook wild rice if uncooked. Blanch green beans after top and tailing them. Drain water and set aside. Bring chard to a boil for no longer than 2 mins. (We want to keep the nuitrients). Then drain water and set aside. In a big pan cook chopped red onion and crushed cloves of garlic with chopped dill and basil, in a little water, for a minute or 2 on medium to low heat. Throw in sliced bell pepper and halved cherry tomatoes (and chopped scotch bonnet if you love the spice). Stir and leave for a minute to let the juices flow.
Then add chard green beans and cooked wild rice and stir until all mix in. Add your pinch of sea salt and dash of cayenne pepper. Stir it all up and serve. Enjoy!!
Ps. Even more scrumptious when drizzled with Argan oil or a really good basil infused Oilve oil or a really good garlic infused olive oil. Standard extra virgin olive oil works well too.