New York Times
Stir-Fried Brown Rice With Red Chard and Carrots
Author:Martha Rose Shulman
12 Ingredients
15 mins
A lush bunch of red Swiss chard that I got at the farmers’ market was the inspiration for this stir-fry. The stems, which stay nice and crunchy, are an important ingredient in the stir-fry, so look for chard with nice wide ribs.
Serves
1
Serves
1
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