Brown Rice Bowl with Greens, Chorizo and Romesco Sauce
First off, apologies to our (small but loyal) readership for the lack of new posts over the last few months. What can I say – life got a little busy.
However, what’s the New Year if not an opportunity to make a fresh start? So, back in the saddle we go.
It’s been cold and misty in Monterey for the last several weeks, and I’ve been craving warm, filling meals. During my most recent how-can-I-use-up-the-random-odds-and-ends-in-my-pantry rummage, I was drawn to a small can of chipotle chiles in adobo sauce. When a large bunch of chard showed up in my CSA box this week, I knew it was time to revisit this recipe.
Pulling inspiration from this recipe from The Kitchn, with a few tweaks, produced a week’s worth of brown rice bowls topped with greens and a just-spicy-enough tomato sauce. With the extra body from the chorizo, this concoction will keep you going as you settle back into the post-holiday work routine.
2 cups brown rice
1 tsp salt
1 lb chorizo sausage
1 large onion
1/2 head garlic
1 tbsp olive oil
1 tsp each salt, pepper
1 28 oz can chopped plum tomatoes
3 chipotle chiles in adobo (if you want to crank up the spice, add a few more)
1 tbsp smoked paprika
2 tbsp balsamic vinegar
1/2 cup almonds, peeled*
1/4 cup pine nuts
1 medium bunch parsley (about 2 cups once chopped)
3-inch piece sourdough baguette
1 large bunch chard (about 12 large leaves)
4 handfuls baby spinach (or other greens)
Bring 4.5 cups of water to a boil, then reduce the heat and add the rice and salt. Simmer covered for 45 – 55 minutes, or until rice is tender. Remove from heat, fluff rice with a fork, then let sit covered for 5 minutes.
Crumble chorizo into a large skillet. Stirring frequently, cook over high heat until browned, around 5 minutes. Set aside.
Coarsely chop the onions and garlic, then add to skillet with the olive oil, salt and pepper. Cook over medium-high heat for 3 minutes, stirring occasionally, until the onion begins to soften and turns translucent. Add the tomatoes (including the juices) and the chipotle chiles. Simmer for 5 minutes, then remove from heat.
Add the smoked paprika, balsamic vinegar, almonds, pine nuts and parsley.
Add the sauce to a blender and blend until smooth. Tear the baguette into 1/2 inch pieces and add to the blender; blend again until the sauce is smooth.
Slice the chard into thin ribbons, then add back into the skillet with the spinach, sauce, and chorizo. Stir over medium heat until the chard and spinach have wilted, then remove from heat.
To serve, top the brown rice with the sauce and enjoy!
*Note: if you can’t find (or don’t want to spend more to purchase) peeled almonds, you can use raw almonds instead. Place the almonds in a small bowl and bring 1 cup of water to a boil. Pour the water over the almonds, then let sit 10 minutes, until the skins begin to soften. Rub the almonds between your fingers to remove the skins. Voila!