Now add the coriander, cumin, allspice, oregano, fennel, turmeric, and black pepper and stir around for 10 seconds before adding the shredded swiss chard. Cook the chard for 3-4 minutes, allowing any excess water evaporate.
Now add the drained rice. Stir gently to incorporate and coat the rice in the oil and seasonings. Add in the vegetable broth, bay leaf, salt, and lemon zest and let the rice come to a boil with the lid just slightly off the pot. After 5 minutes, you'll notice that the level of broth is now just below the surface of the rice and bubbles are popping through. (If this isn't the case, let it boil a few minutes more.) Cover the pot tightly with the lid and put the heat underneath on the lowest possible setting. Cook undisturbed (no peeking or stirring!) for 24 minutes.
After 24 minutes have elapsed, remove the lid and gently fold and fluff the rice with a spatula or a rice paddle. Then cover it again and let it sit off the heat for 5 minutes to finish it off. Serve with toasted pine nuts or almonds and a simple cucumber and tomato salad.
Notes
-This recipe makes a little bit over 6 cups of cooked rice.
-Make sure the lid to your pot has no holes in it. If it does, plug them with a little piece of aluminum foil to ensure proper steaming of the rice.
Recipe by Lands & Flavors at https://www.landsandflavors.com/swiss-chard-rice-pilaf/