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Silverbeet Rice

Ingredients

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

Method

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.)

Servings: 6

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