Save to your scrapbook
Green rice with lemon and herbs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely sliced
20g fresh root ginger, finely grated
200g brown basmati rice
500ml fresh vegetable stock
1 lemon, pared peel, juice of ½
200g shredded kale, stalks discarded
½ x 20g pack dill, roughly chopped
handful pitted kalamata olives, halved
100g essential Waitrose English goats’ cheese
1. Heat 2 tbsp oil in a large lidded pan. Cook the onion over a low heat witha splash of water for about 10 minutes, until soft and golden. Add the garlic and ginger and cook for 2 minutes more.
2. Stir in the rice, stock and lemon peel; cover and bring to the boil. Turn the heat to the lowest setting and simmer for 20-25 minutes, until all the water has been absorbed. Turn the heat off and leave for 5 minutes.
3. Meanwhile, heat the remaining 1 tbsp oil in a large frying pan and cook the kale for 3-4 minutes, stirring, until wilted; you may need to do this in batches. Fluff up the rice, stir in the kale, dill, olives and lemon juice to taste. Season and serve with the goats’ cheese sliced over the top.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.
Average user rating