Silverbeet rice

I love dishes like this as they can be eaten on their own or partnered with something of your choice.  You can, of course, mix up the greens and add some spices if you feel like it.

Photo: Simon Lambert
Photo: Simon Lambert
Silverbeet rice

Serves 6 as a side

1½ bunches silverbeet
2-3 Tbsp olive oil
1 onion, finely sliced
220g basmati rice - brown (washed well)
725ml vegetable or chicken stock
salt and freshly ground pepper

To serve
lemon and yoghurt

Remove the stalks from the silverbeet and finely slice. Set aside. Roughly chop the leaves. Set aside.

Heat the oil in a deep-sided, heavy-based frypan. Add the onion and gently cook for 5 minutes.

Add the silverbeet stalks and cook for a further 5 minutes.

Add the rice and stir well. Fry for a couple minutes so the grains are slightly toasted.

Add the silverbeet leaves and the stock and mix, season with salt and pepper, bring to the boil then reduce. Cover and cook over a very low heat for about 20 minutes or until the rice is tender.

Turn off the heat, fluff up rice with a fork, cover once again and let sit for a couple of minutes.

Serve with lemon and yoghurt.

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