Start by cooking the rice in plenty of salted water, drain it and keep it aside. In a large pan, sauté the sliced chard in 2 tablespoons of oil. In another pan, cook the honey mushrooms in a little bit of oil with a crushed garlic clove.Rinse the borlotti beans under running water. When all the ingredients are cooked add everything in a large pan with rice, sauté for a couple of minutes with 2 rounds of oil, sprinkle with black pepper. Serve warm or cold!