Ingredients
Silver beet 'risotto'
Method
Silver beet ‘risotto’
1.Bring the water to the boil in a large saucepan. Reduce heat, keep at a gentle simmer.
2.Cut silver beet stalks from leaves. Trim 2cm (3/4-inch) off the end of the stalks, cut stalks into thick slices. Shred silver beet leaves. Keep stalks and leaves separated.
3.Heat olive oil in a large, deep frying pan over medium-high heat, cook silver beet stalks, leeks and garlic, stirring occasionally, for 2 minutes or until just softened. Season. Add rice, cook, stirring, for 1 minute until coated.
4.Stir in 1 cup of the simmering water, cook, stirring over medium-low heat or until liquid is absorbed. Continue adding water, 1-cup at a time, stirring frequently or until water is absorbed after each addition. (You may not need all the liquid if you’re using long-grain rice.) Total cooking time should be 45 minutes or until rice is almost al dente. Stir in shredded silver beet leaves, cook a further 5 minutes or until leaves wilt.
5.Remove pan from heat. Stir in juice, herbs and half the pine nuts, season to taste. Spoon mixture into bowls, drizzle with extra virgin olive oil, top with fetta, rind and remaining pine nuts.
6.Serve with lemon wedges.
You will need about 1 bunch of silver beet for this recipe. Silver beet is high in non-haeme iron, which is important in a vegetarian diet. Iron from plant sources isn’t absorbed as well as haeme iron from meat. Including vitamin C either in the dish (we used lemon juice in this recipe) or with the meal can aid absorption. This recipe is based on the classic Greek leek and rice dish called prasorizo.
Note
