Chard, bean and rice stir-fry

Ingredients for 3 servings:

• 250 g rice
• 250 g chard
• 200 g runner beans
• 250 g tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• salt and pepper
• n. B. Vegetable stock powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegan

Cook the rice according to the package instructions. Wash the chard and remove the stalks. Cut the leaves into coarse strips and the stalks into cubes. Set the stalks aside. Blanch the chard leaves briefly in salted water. Drain and set aside. Trim the ends of the beans, halve or third the beans (depending on size), and cook in salted water for about 12 minutes. Meanwhile, peel and dice the onion, and fry it with the chard stalks in a deep pan or wok until the onions are translucent. Add the rice and fry briefly. Stir in the chard leaves and beans. Dice the tomatoes and add them to the pan with the finely chopped garlic. Heat briefly again, and season everything with plenty of salt, pepper, and vegetable stock powder. The result is a beautifully colorful rice dish.