Recipe | Rice and greens

I like January. So much possibility ahead, so many aspirations and resolutions. September should really be more depressing than January. It’s only in September when you realise you haven’t done any of the things you planned and it’s too late to bother anyway. January is a month of frugality (although more probably the first of many months of frugality), a time for healthy eating, a time for simplicity and warmth. In short, it’s a time for rice.

Serves 1

60g basmati rice
125ml water
1 teaspoon black mustard seeds
A clove of garlic, peeled and sliced
A red chilli, deseeded and finely chopped
A head of spring greens, stripped and roughly chopped
Salt, pepper, oil

– Put the rice and water in a small saucepan with a pinch of salt and bring to a boil. Cover and gently simmer for 12 minutes. Remove from the heat, keeping the lid on, and leave for another 5 minutes.

– Meanwhile, heat a little oil in a frying pan and add the mustard seeds. Once they start to pop, add the garlic and chilli and stir fry for 30 seconds before adding the greens. Keep stirring until wilted and deep green. Uncover the rice and leave for a minute, then run it through with a fork to fluff it up. Serve with the spring greens.

 

10 Comments

Filed under Recipes

10 responses to “Recipe | Rice and greens

  1. This recipe is screaming for a big hunk of braised pork belly to go on the side…!

  2. I need the plainness that this offers. Desperately. (At any other time of the year, yes, pork belly go!)

  3. phylliskirigin

    James,
    The spices are spot on. Yum and double yum. It might be pointed out that the basmati rice should be rinsed several times first until the water runs clear. I like Lizzie’s idea, too.

    sweetpaprika.wordpress.com

    • Hi Phyllis, I don’t necessarily agree with rinsing basmati. I’ve been cooking rice as per this recipe for a while now, and it is never anything less than perfect and fluffy. That said, some rices are more starchy than others. I use Tilda. All best, J

  4. Brenna

    Just made this with kale and pinto beans instead of rice. Really good!

  5. Hi James, I really like the simplicity of this dish. Sometimes that’s just what we need. Reading the previous comments, that and pork belly will be nice too. 🙂

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