In a saucepan bring rice and broth to a boil. Reduce heat to low; cover and cook for about 20 minutes or until broth is absorbed and rice is tender. Fluff with fork and stir in soy sauce; set aside
In a large skillet, heat butter over medium heat. Cook onion and garlic for about 3 minutes or until softened. Add Swiss chard and ginger, cook, stirring for about 3 minutes or until wilted. Add cream, salt and pepper and bring to a simmer. Cook for about 2 minutes or until slightly thickened. Stir in corn kernels and heat through.
Scrape rice out into a casserole dish or platter and top with chard and corn mixture to serve.
Top 5 Nutrients: Vitamin K ≥249%DV, Vitamin A 43%DV, Manganese ≥31%DV, Vitamin C 15%DV, Niacin ≥14%DV.