Brown Rice Bowl with Chard & Nutty Tomato Romesco Sauce | Alstede Farms

Ingredients

• 4 1/2 cups water
• 2 cups short-grain brown rice
• 1/4 teaspoon salt
• 8 cups chopped chard leaves and ribs, from about 8 to 10 ounces chard
• 1 lemon, juiced, about 3 tablespoons
• 1 teaspoon white wine vinegar
• 1/2 tablespoon vegetable oil
• 2 garlic cloves, smashed
• Salt and freshly ground pepper, to taste
• 1/2 tablespoon extra-virgin olive oil
• 1 small white onion, finely chopped
• 2 garlic cloves, minced
• Kosher salt and ground black pepper, to taste
• 1 (4-ounce) jar sliced pimiento peppers, drained
• 1 (12-ounce) can plum tomatoes, drained
• 1 teaspoon smoked paprika
• 1 tablespoon balsamic vinegar
• 1/2 cup peeled almonds
• 1/2 cup loosely packed cup chopped Italian parsley
• 1 small slice sourdough bread, torn into pieces (optional — omit for gluten-free dish)