The Pantry Entry
Recipe Exchange @ 9pm!
May 8, 2017
The 300+ days of sun we enjoy here, pretty much ensure us a year-round supply of fresh greens. Quickly cooked with rice, they play the lead role in a tasty vegan dish.
Watch this video to see how I do it
Or you can read it
It all starts with
2 cups spinach
2 cups chard
Sprig of celery
Small bunch parsley
Small bunch cilantro
2 cups rice
4 garlic cloves
Juice of 1/2 lemon
400gr tomato pulp
1/2 cup olive oil1 tbsp.brown sugar
Salt and pepper
And this is how it gets done
Coarsely chop all greens, and slice the leek and garlic.
Heat olive oil in the pot over medium heat.
Add the rice and stir for 2 min until all the grains are thoroughly covered in oil.
Add the garlic, the leek, salt and pepper, and stir for 2 more min.
Add all the greens – spinach, chard, celery, parsley and cilantro,
the lemon juice, tomato pulp and sugar, and stir for 2 more min.
Add 3 cups of boiling water and stir until all the ingredients are evenly mixed.
Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover.
After 25 min, turn the heat off. keep the pot covered for 10 more min.
I know you're anxious to see your handy work, but avoid the urge to lift the cover, trust me, it's going to taste better this way :)
As a final twist, you can serve it with a sprinkle of lemon zest.