Using a colander, rinse your rice thoroughly with cold water. This helps wash away any debris or dust that may have been collected during harvesting and processing and storing. Set aside.
Dice the carrot and onion into small pieces and set aside. Mince the garlic and chop the chard. I usually chop the stem into pieces, then slice the leaf in half lengthwise and chop again. Once everything is chopped, add the avocado oil to a large pot and warm over medium heat for about a minute.
Add in the carrot and onion and stir to evenly coat everything. Cook over medium heat (no lid) for about 7-10 minutes until the carrots are tender. Make sure to stir occasionally. Next, add in the garlic and Swiss chard and again, stir well. Let everything cook for another 1-2 minutes, until chard leaves have wilted.
Add the rice, vegetable broth, salt and pepper. Stir to combine. Add the thyme and bay leaves. Cover with a lid and reduce heat to low and let simmer for 25 min, stirring occasionally. After the 25 min, you may need to add more water. Start by adding just a quarter cup. Add in the dried cranberries and stir to incorporate. Continue to cook for another 5-10 minutes until rice is cooked through.
Remove from heat and remove the thyme sprig and bay leaves. Put the lid back on and let stand for 5 minutes, then fluff with a fork. Serve warm as a side dish. Optional: top with sliced almonds for an added layer of flavour and crunch!
