GREEN RICE
SE
RVES
4
A fragrant, verdant dish with green herbs, spinach, avocado, feta and sweet chilli sauce. Swap the feta cheese for tofu for a plant-based version or add roasted, grilled or smoked chicken if you’d like some meat. INGREDIENTS 200g fresh spinach
Extra-virgin olive oil
1 onion, roughly chopped
300g basmati rice
2 garlic cloves, peeled and roughly chopped
1 avocado, pit and skin removed, sliced
1 small bunch fresh coriander
Toppings (optional): 100g feta cheese, cress, edible flowers, mint, coriander leaves
1 jalapeño pepper, seeds removed Juice of 1 lime
Hot sauce or sweet chilli sauce, to taste
540ml vegetable stock
EQUIPMENT NEEDED Food processor
METHOD 1 Put the spinach, onion, garlic, coriander (including the stalks), jalapeño pepper, lime juice and 140ml of the vegetable stock in a food processor and blend together until thoroughly combined into a sauce.
3 Serve warm but not hot, garnished with sliced avocado and toppings of your choice.
2 Heat a pot on medium heat with some olive oil. Sauté the uncooked basmati rice for ±5 minutes, then add the green sauce and stir it for a couple of minutes. Add the remaining 400ml of stock and bring to a boil. Then reduce the heat, cover and softly simmer, stirring occasionally, for ±15–20 minutes, until tender.
DINNER
57
