-For the rice, put 1.5 cups of brown rice in a strainer.

-Submerge rice in a bowl of water and rinse well.

-Drain rice then add to a medium sized saucepan along with 3 cups broth or water.

-Add a pinch of salt (depending on how salty your broth is) and then cover and cook over medium high heat until boiling.

-Quickly turn the rice down to low, so that it is at a slow boil and let it cook for 55-60 minutes until all the water has been absorbed. (To save time and electricity, you can soak brown rice for an hour or two before cooking it, which cuts the cooking time in half.)

To make the pesto, add 4-5 cloves of fresh garlic to the bowl of a food processor and chop.
-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.

-Process until nuts are finely chopped.
-Chop 1 bunch of rainbow chard into thin strips, stems and all. Wash and spin dry.
-Add the rainbow chard to the food processor, along with the zest and juice of 1 lemon.
-Blend to a coarse paste and then add ¼ cup olive oil, sea salt and pepper and stir very briefly.
-Stir the rice and pesto together, then add any or all of the following.

-Chopped Kalamata olives, chopped tomatoes, white beans or capers.