SILVERBEET RICE

I love dishes like this as they can be eaten nicely on their own or partnered up with something of your choice.  You can of course mix up the greens as to what you have on hand and play around with some spices if you are feeling in the mood.

Serves 6 as a side

Ingredients

1 ½ 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

Lemon and yoghurt for serving

Method

Remove the stalks from the leaves of the silverbeet and finely sliced the stalks.  Set to one side. Roughly chop the leaves. Set aside.

In a deep sided, heavy based frypan heat the oil and add the onion and gently for 5 minutes.

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

Add the rice and coat well in above mixture. Fry for a couple minutes so the grains are slightly toasted.

Add the silverbeet leaves and the stock and stir well, 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 with a fork, cover once again and let sit for a couple of minutes.

Serve with lemon and yoghurt.