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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.)

Servings: 6

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.