Golden Summer Rice

• 1 cup brown basmati rice
• 1 small golden beet, peeled and thinly sliced into strips
• 1 bunch of chard, destemmed and roughly chopped
• 1 avocado, cubed
• 1/2 pint of red and yellow cherry tomatoes, quartered
• 1/4 cup white wine
• 2 tbsp olive oil
• juice from 1/2 of a lemon
• 1 tbsp of garlic scape pesto (see recipe here)
• salt and pepper

1. Cook rice according to instructions on package.  If there are none, boil rice and 1 1/2 cups of water in a pot over medium heat.  When boiling, reduce heat and simmer rice for about 12-15 minutes until done.

2. Heat olive oil in a medium pan over medium heat.  Add sliced golden beets to pan, letting them cook for about 2-3 minutes.  Squeeze lemon juice over beets, and let cook for another 3-5 minutes, until slightly soft.

3. Add white wine to pan and allow the alcohol to cook off for about 30 seconds to 1 minute.  When reduced down, add chard and some salt and pepper.  Saute for about another 30 seconds.  Set pan aside, away from heat.

4. When rice is done cooking, add the rice into the beet/chard pan.  Mix well with garlic scape pesto, avocado and tomatoes over a low flame.  Serve immediately.