salmon with silverbeet coconut rice

Salmon is a favourite in our household, particularly Atlantic Salmon, which seems to be available all year round in Sydney (as are Ocean Trouts).  Oozing with omega-3 and vitamin D, and so easy to make.  A bit of salt and pepper, a few minutes each side on the pan, and done!  

The challenge is finding a side to accompany complement it and round out the food pyramid; i.e. some veg and starch.  Rice and some kind of soft, wilt-able greens came to mind. While plain rice and fresh salad would have worked find, I wanted something different. And I wanted to integrate (sneak in) the greens with the rice for two preschoolers who will be at dinner.  Coconut-flavoured rice also came prominently to mind, thus, 'tis was how this rice dish was born. 

Silverbeet (Swiss Chard, Spinach) Coconut Rice
Ingredients
- 1 can of coconut milk (size would depend on desired fragrancy; I used a full 400ml can)
- 1 cup of rice
- 3-4 (packed) cups of freshly chopped chard (any soft greens should work)
- pinch of salt

Direction
1)  Add coconut milk and water to pan, to a total volume of ~700ml.  Add a pinch of salt. Bring to boil. 
2)  Add rice, stirring until boiling point is reached again (this prevents the rice from sticking to the bottom of the pot).  Reduce heat to low and simmer, covering, for 15 mins. 
3)  Increase to medium heat.  Stir in greens, one cup at a time. Keep stirring untill all greens are incorporated.  Turn off heat and replace lid.  Let stand for at least 5 mins.