STUFFED SILVERBEET WITH GREEN RICE
I always feel very satisfied when using silverbeet in a recipe. It grows easily in our cooler climate and is affordable. These stuffed rolls are best at warm or at room temperature. The rice will swell and soak up all the flavours and the silverbeet softens and sweetens.
Serves 8
Ingredients
1 ½ cups green or white rice
16 leaves silverbeet, (approx) washed
2 tomatoes, finely diced
1 shallot or small onion, diced
2 spring onions, finely sliced
Handful parsley, chopped
6 sprigs fresh mint, stalks removed
Salt and cracked pepper
1 lemon
¼ cup olive oil
Method
Wash and soak the rice in warm water for 15 minutes.
Prepare the silverbeet leaves, by removing the stalk and part of the stalk which goes into the base of the leaf. Continue until all the leaves are done. If any small leaves, set them aside.
Place the stalks in the base of a heavy duty deep sided fry pan or similar vessel.
Place the leaves into a heat proof bowl and pour over boiling water (from the kettle) and leave for 45 seconds. Drain and cool. Squeeze out excess moisture.
Prepare the filling by draining the soaked rice, reserving the water.
Place the rice in a mixing bowl, add the diced tomatoes, onion, spring onion and herbs. Add 1 tablespoon of oil, season and mix to combine.
Place a clean cloth on your workbench and carefully open out a silverbeet leaf, overlapping any holes.
Place 1½ - 2 tablespoons of rice mixture in a line just off center. Fold over the sides and roll up.
Place the silverbeet roll, seam side down on the silverbeet stalks. Continue until all the leaves are done.
Mix 1 cup of the rice water with the remaining olive oil and juice from the lemon. Whisk to combine. Pour over the rolls, cover with any small or remaining leaves. Place a heavy plate on top.
Cook over high heat, bring to a slight boil for 7 minutes. Turn the heat down to low.
Continue cooking until the water has reduced to the base layer of the stalks. 25-30 mins.
Cover and let stand for 10 minutes.
Best eaten warm.
