I had promised this recipe a while ago when I didn't have time to post it, so here it goes.
Serves 4: 2/3 cup basmati rice, 1 silverbeet thinly sliced, 1 fennel bulb chopped, 1 onion chopped, 2 tsp olive oil, about 2 L water, 2 garlic cloves crushed, 1 tbsp lemon rind, 3 tbsp lemon juice, 1 tbsp lime rind, 2 tbsp lime juice, 3 tbsp chopped basil, 3 tbsp chopped parsley, salt and pepper, extra olive oil to drizzle
1. For the gremolata: Mix chopped basil, parsley, lemon and lime rind, lemon and lime juice and garlic in a bowl. Mix well, season and reserve;
2. In a large sauce pan heat oil, add onion, fennel and cook until soft;
3. Add rice, , water and simmer covered for about 10 minutes;
4. Add silverbeet, (add more water if necessary), cover and simmer for another 10 minutes. When the silverbeet and rice are thoroughly cooked, add the gremolata, correct seasoning and serve.
I topped it with extra olive oil and some fried shallots from the Asian grocery!
Serves 4: 2/3 cup basmati rice, 1 silverbeet thinly sliced, 1 fennel bulb chopped, 1 onion chopped, 2 tsp olive oil, about 2 L water, 2 garlic cloves crushed, 1 tbsp lemon rind, 3 tbsp lemon juice, 1 tbsp lime rind, 2 tbsp lime juice, 3 tbsp chopped basil, 3 tbsp chopped parsley, salt and pepper, extra olive oil to drizzle
1. For the gremolata: Mix chopped basil, parsley, lemon and lime rind, lemon and lime juice and garlic in a bowl. Mix well, season and reserve;
2. In a large sauce pan heat oil, add onion, fennel and cook until soft;
3. Add rice, , water and simmer covered for about 10 minutes;
4. Add silverbeet, (add more water if necessary), cover and simmer for another 10 minutes. When the silverbeet and rice are thoroughly cooked, add the gremolata, correct seasoning and serve.
I topped it with extra olive oil and some fried shallots from the Asian grocery!
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