Child friendly food that also makes great burritos!

-For the rice: You can make the rice ahead of time or make extras to use for this recipe the next day.

-Put 1½ cups of long grain brown rice in a saucepan with a tightly fitting lid.

-Add a scant 3 cups of water and cover. Bring to a boil, than quickly turn the heat to low.

-After a minute or two, peek under the lid to make sure the rice is still boiling then set your timer for 50 minutes.

-After the timer goes off, take the pan off the heat and let sit for 10 minutes.

-Then take lid off and fluff the rice with a fork.

For the green: Assemble your food processor. Into the bowl, add the following…

-The stems and leaves of 1 bunch of rainbow chard or 1 bunch of beet greens.

-Half a bunch of chopped parsley or cilantro.

-Fit the lid on the bowl then grind the chard and herbs until they are almost a paste.

-Grate 1-2 summer squash and mince 3 cloves of garlic.

-Place a large skillet over medium heat. After about a minute add 2-3 TBS olive oil.

-Add the garlic and cook for 1 minute.

-Then add in the summer squash and sauté for 2 minutes.

-Then add the chard/herb paste and cook stirring for about 4 minutes.

-Add in the rice and mix well until the green is uniformly distributed.

-Stir in ½ tsp of salt and serve warm, topped with ½ cup toasted pine nuts and wedges of fresh lemon.