This is a Thai-inspired dish, a little for the flavors I use (slightly sweet and sour and with a note given by the toasted sesame seeds), a little for the dish I chose, which wants to recall the use of the leaves instead of the plate.
Ingredients for 4
320 gr of rice (I used the Italian Rosa Marchetti
4 large chard leaves
2 fresh spring onions
2 organic lemons
200 gr of tomato sauce
1 clove of garlic
2 tablespoons of toasted sesame seeds (or toast them dry, in a non-stick pan for a few minutes, until they 'pop' like popcorn)
2 dried chillies (or 1 fresh)
salt, extra virgin olive oil and flowers (cornflower, calendula ...)
Wash the beets. Separate the chard leaf from the coast and lay it out on a steaming basket.
Put the rice in a saucepan with high sides, together with the water necessary for cooking (in the proportion 1 cup of rice 2 cups of cold lightly salted water) and on top of the basket for steaming.
Cook the rice on low heat with a lid that goes to cover the steamer basket.
In this way you will prepare rice and beet leaves at the same time.
Once cooked, the chard leaves must be laid out flat on a cutting board, so that they dry out.
Cut the chard ribs into cubes. In a saucepan (I used the Lyonnaise, but you can also use a wok) put 2 tablespoons of extra virgin olive oil and, once hot, brown the chard for about ten minutes. Then salt it and put it in a glass bowl. Do the same with the spring onions, which however you will cut lengthwise. Once cooked, mix them with the chard ribs and season with the juice of 1 lemon.
In another saucepan, brown 1 clove of crushed garlic and chilli pepper, then add the tomato puree and cook for 20 '. Then turn off the heat and let rest.
Incorporate the rice with chard and spring onion, mix well, season with salt.
On a plate arrange the beet leaves on the base, on top of some rice with the vegetables, a couple of spoons of spicy tomato sauce, the toasted sesame seeds, the lemon and the flowers.