Moroccan Rice with Silverbeet

Name: Moroccan Rice with Silverbeet
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving
Ingredients: 3 tbsp olive oil; 1/2 medium onion (finely diced); 1 bunch of silverbeet (leaves removed from stems then chopped); 1 tsp ground cumin; 1 tsp paprika; 1/4 cup unsalted pistachio nuts (de shelled); 1/4 cup slivered almonds; 1 cup basmati rice (or long grain rice); 2 1/2 cup stock; salt & pepper; 1/2 cup pomegranate seeds (optional)

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4
Calories
341 kcal
Course
Side Dish, Main Course
Cuisine
Middle Eastern, Lebanese

Moroccan Rice with Silverbeet

Stella Pitts

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This Moroccan rice, flavoured with the sweet earthiness of silverbeet (chard), is a simple and very effective rice recipe. It's lightly spiced and is the perfect accompaniment to so many other dishes.

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Ingredients

Servings

3 tbsp olive oil
1/2 medium onion (finely diced)
1 bunch of silverbeet (leaves removed from stems then chopped) around ¾lb/350g
1 tsp ground cumin
1 tsp paprika
1/4 cup unsalted pistachio nuts (de shelled)
1/4 cup slivered almonds
1 cup basmati rice (or long grain rice)
2 1/2 cup stock
salt & pepper
1/2 cup pomegranate seeds (optional)

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Instructions

Heat the oil in a saucepan over a moderate heat - when hot add the onion and diced silverbeet stalks and fry for 3-4 minutes until softened.
Add the cumin, paprika and nuts and fry briefly before adding the silverbeet leaves. Let the leaves sweat for 3-4 minutes and evaporate most of the liquid.
Tip in the rice and stir for a minute to combine everything. Pour in the stock and season generously with salt & pepper. Bring the stock to a boil, without stirring, then reduce the heat to very low. Cover the pan and cook for 12-15 minutes until all the stock has evaporated and the rice is JUST beginning to stick to the pan.
Remove from the heat, take off the lid and place a clean tea towel or strong paper towel over the pan. Return the lid. This will collect all the rising steam and stop it dripping back into the rice, which would make it wet and stodgy. Leave the rice off the heat for 30 minutes before fluffing up with a fork.
To serve, sprinkle with fresh pomegranate seeds or fresh herbs like parsley or cilantro/coriander. Serve hot or at room temperature.

Nutrition Information

Show Details

Calories 341kcal (17%) Carbohydrates 44.5g (15%) Protein 6.2g (12%) Fat 16.1g (25%) Saturated Fat 2.1g (11%) Sodium 501mg (21%) Potassium 187mg (5%) Fiber 2.4g (10%) Sugar 3.1g (6%)