rice with leek and silverbeet (greek)
 
1/4 cup  (60ml/2 fl oz) olive oil
1 large  leek, sliced
2 clove  garlic, crushed
1-1/2 cup  (300g/9 1/2oz) short-grain rice
3 cup  (750ml/1 1/4 pints) water
1 bunch  silverbeet
2 Tbsp  lemon juice
1/4 cup  chopped fresh parsley
  salt, pepper
 
heat oil in pan, add leek and garlic, cook, stirring, until leek is soft. add rice, 
stir until rice is coated in oil. add water, simmer, covered with tight fitting lid, 
over low heat 15 minutes. remove pan from heat, stand, covered 5 minutes. remove 
silverbeet leaves from stalks, discard stalks. slice leaves thinly; wash well. place 
silverbeet in separate pan, simmer, covered, few minutes or until just limp; drain. 
stir silverbeet, juice and parsley into rice; add salt and pepper to taste. 
 
serves 4-6. (recipe best made just before serving and unsuitable to freeze.) 
 
 
international recipes and food trivia at zinester.com 
 
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(ID: 75966) Mirror: rec.food.recipes: Fri, Sep 17, 2004


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