I didn’t plant much of a garden this year other than a few seeds here and there and a few plants from the garden center. I have neglected the back yard and it has become quite a jungle, but I was able to harvest a few Swiss chard leaves from amongst the weeds to go in todays midday meal.
While rice was cooking I threw some thickly sliced mushrooms into a hot dry skillet, stirring them from time to time until much of the moisture was cooked out of them.
Chopped onion and jalapeño peppers were then sautéed with a little olive oil and mixed in with the mushrooms.
I added roughly chopped Swiss chard and let them cook under a lid until tender.
Next I mixed in the cooked rice and pineapple chunks and seasoned with salt.
Just before serving I added chopped fresh basil.