Moroccan Rice with Silverbeet

By Lee Jackson ↣ Published on: January 17, 2020

Last Updated: November 17th, 20234 Comments on Moroccan Rice with Silverbeet

This Moroccan rice, flavoured with the sweet earthiness of silverbeet (chard), is a simple and very effective rice recipe. It’s lightly spiced and is the perfect accompaniment to so many other dishes.

A small copper pot holds some Moroccan rice with Silverbeet, garnished with pomegranate seeds

I live for this Moroccan Rice flavoured with one of my favourite vegetables - silverbeet (chard). It's a wonderful combination of flavour and textures - the earthy sweetness of silverbeet and the soft pillowy rice are just magical together.

This dish is a pilaf/pilav style dish that uses water or stock to cook the rice with other spices and flavourings. The results are a masterful blend that stands on its own for flavour, but lends itself to so many other dishes.

This makes it super-versatile and a great friend to meats, poultry, fish & seafood or just alongside other vegetable dishes. It work splendidly alongside Mediterranean and Middle Eastern favourites. See below for some suggestions of pairings.

A pile of Rainbow Silverbeet/Chard

What is Silverbeet?

This vegetable goes by so many names! Silverbeet, Swiss Chard, Lacinato Kale, Seakale Beet or just plain Kale (if you know of any more, let me know!). It comes in a variety of colours; I love the rainbow variety with yellow, pink, purple and white stems - it looks great both raw and cooked. Oh, and it tastes fantastic.

This dish is a Moroccan inspired side dish, with subtle North African and Mediterranean spice, flecked with nuts to add a wonderful flavour and texture. Silverbeet has a delicious earthy taste with sweet beetroot notes. And it's packed full of health benefits too - over 200% of your Vitamin K needs + many more. It's a delicious superfood and there are many reasons to eat Silverbeet/Swiss Chard.

Why it works?

It's versatile - this rice works well hot or cold alongside so many other Mediterranean and Middle Eastern dishes, so it's a great universal recipe to prepare for many eventualities.

A small copper pot holds some Moroccan rice with Silverbeet, garnished with pomegranate seeds

Stuff You'll Need

Bringing together all the flavour and texture of Moroccan Rice is easy. Here are the key flavours.

  • Rice - Use a good quality basmati rice for its long grains, delicate texture and fragrant aroma.
  • Onion - brings a little savoury backbone to the pilaf.
  • Silverbeet - often called kale or chard, brings the unique earthy sweetness.
  • Spices - cumin and paprika offer a light, spiced aroma to the rice.
  • Stock - Use vegetable or chicken stock to add even more flavour to the rice.
  • Nuts - I like to use pistachio and almond.
  • Pomegranate seeds - I like this optional extra as it adds a pop of colour and sourness to the earthy spiced rice.

Step by Step

Making this Moroccan Rice is super easy. Here are the key steps to success.

  1. Step 1 - Sautee the onion then the silverbeet stalks until soft
  2. Step 2 - Add the spices and and then the silverbeet leaves and stir until wilted
  3. Step 3 - Add the rice and stir until well combined.
  4. Step 4 - Pour in the stock and season with salt & pepper. Let it come to a simmer, reduce the heat and simmer gently with a lid on for about 15 minutes until dry at the bottom of the pan. Remove from the heat.
  5. Step 5 - Remove the lid and make a few indents in the rice to help any excess moisture to escape. Place a paper towel or clean tea towel over the pan and then return the lid. This captures any steam that rises, stopping it from dripping back into the rice.
  6. Let the rice rest for about 30 minutes, it will create the fluffiest pilaf texture ever!
A small bowl holds some Moroccan rice with Silverbeet, garnished with pomegranate seeds

Serving & Storage Suggestions

The rice is great eaten warm, but at room temperature too. I like to serve it alongside other dishes that compliment. This pilaf pairs well with meat dishes, poultry dishes and fish too. It's a great side dish for stews or roasts.

  • Fridge - The rice will stay fresh for 4-5 days in an airtight container.
  • Freezer - The rice freezes well. You can reheat from frozen or defrosted in the microwave until piping hot. Stir once or twice during cooking to avoid microwave burn.

Ready to get cooking?

This dish really gives the best of both worlds. The fluffy fragrance of basmati and the earthy, healthiness of silverbeet. It's a mild, exotic dish that I just know will play well with pretty much anything North African, Mediterranean or Middle Eastern. I hope you enjoy!

A small copper pot holds some Moroccan rice with Silverbeet, garnished with pomegranate seeds

Any Questions? (FAQ)

Have a question about this dish? Let me know in the comments.

What is silverbeet?

Silverbeet, Swiss Chard, Lacinato Kale or Seakale Beet is a variety of beet and a close relative of spinach. There is no bulb, only leaves. For eating, you can eat the leaves and stems of the vegetable and eat raw or cooked.

Is Moroccan Rice with Silverbeet healthy?

Silverbeet is very healthy! It's a good source of vitamins A, C, B6 and K (important for helping your blood to clot). It also contains riboflavin and folate and minerals such as potassium (which helps to regulate blood pressure) and manganese (involved in the regulation of brain and nerve function).

What does Silverbeet Taste like?

It tastes like Spinach, only stronger. It has a subtle beetroot flavour. The stems are edible too. Just chop them like an onion and cook for a little longer than the leaves.

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A small bowl holds some Moroccan rice with Silverbeet, garnished with pomegranate seeds

Moroccan Rice with Silverbeet

Rate this recipe

5 from 3 votes
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Recipe by Lee
Course Main Course, Side Dish
Cuisine Lebanese, Middle Eastern
Diet Gluten Free, Vegan, Vegetarian
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings (adjustable) 4
Calories (per serving) | 341

Video Recipe

Ingredients

  • 3 tbsp olive oil
  • 1/2 medium onion (finely diced)
  • 1 bunch of silverbeet (leaves removed from stems then chopped) around ¾lb/350g
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 cup unsalted pistachio nuts (de shelled)
  • 1/4 cup slivered almonds
  • 1 cup basmati rice (or long grain rice)
  • 2 1/2 cup stock
  • salt & pepper
  • 1/2 cup pomegranate seeds (optional)

Instructions

  • Heat the oil in a saucepan over a moderate heat - when hot add the onion and diced silverbeet stalks and fry for 3-4 minutes until softened.
  • Add the cumin, paprika and nuts and fry briefly before adding the silverbeet leaves. Let the leaves sweat for 3-4 minutes and evaporate most of the liquid.
  • Tip in the rice and stir for a minute to combine everything. Pour in the stock and season generously with salt & pepper. Bring the stock to a boil, without stirring, then reduce the heat to very low. Cover the pan and cook for 12-15 minutes until all the stock has evaporated and the rice is JUST beginning to stick to the pan.
  • Remove from the heat, take off the lid and place a clean tea towel or strong paper towel over the pan. Return the lid. This will collect all the rising steam and stop it dripping back into the rice, which would make it wet and stodgy. Leave the rice off the heat for 30 minutes before fluffing up with a fork.
  • To serve, sprinkle with fresh pomegranate seeds or fresh herbs like parsley or cilantro/coriander. Serve hot or at room temperature.

Nutrition

Calories: 341kcal (17%) | Carbohydrates: 44.5g (15%) | Protein: 6.2g (12%) | Fat: 16.1g (25%) | Saturated Fat: 2.1g (13%) | Sodium: 501mg (22%) | Potassium: 187mg (5%) | Fiber: 2.4g (10%) | Sugar: 3.1g (3%)
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