• SILVERBEET RICE
•  
• 1/4 cup olive oil
• 1 large leek, sliced
• 2 cloves garlic, crushed
• 1 1/2 cup short-grain rice
• 3 cups water
• 1 bunch silverbeet
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• salt, pepper

Heat oil in pan, add leek and garlic, cook, stirring, until leek is soft. Add rice, stir until rice is coated in oil. Add water, simmer, covered with tight fitting lid, over low heat 15 minutes. Remove pan from heat, stand, covered 5 minutes. Remove silverbeet leaves from stalks, discard stalks. Slice leaves thinly; wash well. Place silverbeet in separate pan, simmer, covered, few minutes or until just limp; drain. Stir silverbeet, juice and parsley into rice; add salt and pepper to taste.

(Recipe best made just before serving and unsuitable to freeze.)

This recipe for Rice With Leek And Silverbeet serves/makes 6.

 

Baby Silverbeet Salad with Orange-Raspberry Vinaigrette

Ingredients : VINAIGRETTE 1/5 cup fresh raspberries 1/3 cup fresh orange juice 1 1/2 tblsp hazelnut, walnut or almond oil 1 1/2 tblsp extra vigin olive oil 1 tsp sugar   SALAD 1/4lb very young silverbeet leaves 1/8lb mesclun 1/3 cup choped toasted hazelnuts, walnuts or almonds 1 sm red onion thinly sliced 1/2 cup fresh raspberries

Method : Place all ingredients for vinegarette in blender or food processor; process until smooth. Strain before pouring over salad. In medium bowl, gently combine salad ingredients. Drizzle vinaigrette over salad and serve at once. Note: Nut oils (almond, hazelnut or walnut) are highly perishable and should be refrigerated.