Brown Rice Bowl with Chard & Nutty Tomato Romesco Sauce

INGREDIENTS

4 1/2 cups

water

2 cups

short-grain brown rice

1/4 tsp

salt

8 cups

chopped chard leaves and ribs, from about 8 to 10 ounces chard

1 tsp

white wine vinegar

1/2 tbsp

vegetable oil

1/2 tbsp

extra-virgin olive oil

small white onion, finely chopped

jar sliced pimiento peppers, drained

1 12 ounce can

plum tomatoes, drained

1 tsp

smoked paprika

1 tbsp

balsamic vinegar

1/2 cup

peeled almonds

1/2 cup

loosely packed cup chopped Italian parsley

small slice sourdough bread, torn into pieces (optional — omit for gluten-free dish)