Rice with Leek, Silverbeet & Herbs Bialik College Kitchen Garden Program
Equipment: chopping board knife saucepan with lid wooden spoon frying pan with lid metric measuring cups/spoons juicer
Ingredients: ¼ cup olive oil 1 tablespoon butter 1 large leek, sliced 2 cloves of garlic, finely chopped 1 ½ cups rice, washed 3 cups water 1 bunch silverbeet, stems removed, leaves shredded 2 tablespoons lemon juice ¼ cup fresh parsley leaves, chopped ¼ cup fresh basil leaves chopped
Method: 1. Heat oil and butter in saucepan on a medium heat, add leek and garlic, cook stirring until leek is soft. 2. Add rice, stir until rice is coated with oil/butter. 3. Add water, once water is boiling, turn heat down and cover with a tight fitting lid for 15 minutes. 4. Remove pan from heat and stand, covered for 5 minutes. 5. Shred silverbeet leaves, discard stems and place in a separate pan, simmer for a few minutes till just limp. Drain. 6. Stir silverbeet, lemon juice and herbs into the rice, add salt & pepper to taste and serve.