Seasoning brown jasmine rice by cooking it with bouillon (and kombu seaweed for added minerals and flavor; kombu contains a natural source of the flavor enhancer MSG), and then tossing in fresh herbs and cooked greens is an easy way to lighten up the whole grain while adding color at the same time. Cooking the greens whole saves nutrients lost with cutting.

Makes 4 servings or 3 cups

1 cup brown Jasmine rice
2 cups water
3-inch piece kombu seaweed
2 teaspoons vegetable bouillon or per package directions, 1 cube per 2 cups water
2 tablespoons dill or 1 teaspoon thyme or other fresh herbs, chopped or minced (optional)
½ pound red, green, gold or rainbow chard, or broccoli rabe, or wild mustard greens, trimmed (yields 2 to 2½ cups cooked)
Carrot cutouts for garnish

1. Rinse and drain rice. Soak in measured amount of water in a bowl for 1 to 8 hours.

2. Drain soaking water and measure it. Discard soak water and place same amount of fresh water in a 2-quart saucepan. Add kombu and bouillon and bring to boil. Whisk to dissolve bouillon. Add rice and when boiling resumes, turn heat low to cook covered until liquid is absorbed and rice is tender, about 45 minutes.

3. To make carrot cutouts, slice half a carrot in thin diagonals and boil until tender, 5 minutes. Cut shapes out with hors d’oeuvre cutter, for example, the heart or star shape.

4. Place 2 inches water in a pot or skillet. Add whole chard leaves and cook until tender, about 5 minutes. Or steam I ½-inch water. Drain. (Cooking vegetables in the oxalacae family (chard, spinach and beet greens) helps remove some of the oxalic acid (about 15%), known to prevent the absorption of calcium.

5. To serve, transfer rice to bowl by fluffing with a fork, sprinkling in fresh herbs and cooked greens as you go. Transfer to individual plates or lightly pack into 1/3- to 1-cup measuring cup for a nice shape. Garnish with carrot cutout to serve.

Variation: Mix cooked greens with a fat-free dressing made with 2 teaspoon brown rice vinegar mixed with 1 teaspoon tamari or soy sauce or umeboshi vinegar. Serve the dish in layers with rice on the bottom, followed by chard, and Tempeh Marbella on top.

For 4 servings, per serving:
Calories: 182 Protein: 4.6gm Saturated Fat: 0.28gm Fiber: 2gm Carbohydrates: 37gm Fat: 3gm Cholesterol: 0 Sodium: 246mg
Calories from Protein: 9% Calories from Fats: 15% Calories from Carbohydrates: 76%