Silverbeet with Rice

Silverbeet or Swiss Chard is not a vegetable I had cooked with or tasted as far as I can remember, but it’s certainly is a vegetable I’ll be cooking with in the future. It’s so delicious. Crunchy and flavourful, with a mild taste of beetroot. Combined with rice this dish takes its influence from Morocco. It is a lovely way to accompany meat or fish. Top tea!

450g silverbeet
1 small onion (finely chopped)
2 tablespoons olive oil
1/2 teaspoon sweet paprika
55g long grain rice
salt & pepper

Trim the bottom of the silverbeet, then cut up the stem to separate it from the leaves. Chop the stems into thick cubes, and roughly chop the leaves. Set aside separately.

Heat a large saucepan with the oil over a low heat. Gently cook the onion for 4-5 minutes with some salt and pepper until soft and golden. Add the silverbeet stems and the paprika and stir for a further 3-4 minutes. Add the rice and leaves together with 250ml boiling water and stir for 1-2 minutes until the leaves have wilted. Cover the pan and cook for 25-30 minutes stirring occasionally. The liquid should be fully absorbed, but if it gets too dry during the cooking time add a little more water. Similarly, if it’s not absorbing, remove the lid towards the end of cooking to reduce.

I ate it with the delicious steamed lamb, but any meat or fish would suit. I also had it spread on some bread the morning after for breakfast which was also rather delicious!

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