Mediterranean Vegetable Rice Bowl

Name: Viriditas
Price range: €€
Rating: 5.0

Prep: 15 mins

Cook: 30 mins

Servings: 4

Difficulty: Medium

Autumn Vegetarian Vegan

If using dried beans: drain soaked beans and simmer in fresh water for 30-40 minutes until tender. Drain and set aside. If using pre-cooked, warm them gently.
Cook rice according to package directions (rinse first, then simmer covered until tender, about 15-18 minutes for white rice). Fluff and set aside.
Toast sunflower seeds in dry pan over medium heat, stirring constantly for 3-5 minutes until golden. Transfer to bowl and sprinkle with pinch of salt.
Separate chard stems from leaves. Slice stems into 1cm pieces, roughly chop leaves.
Heat large wok or pan with 3 tablespoons olive oil over high heat.
Add chard stems and spring onions, stir-fry for 3-4 minutes.
Add minced garlic, cook 30 seconds until fragrant.
Add chard leaves, stir-fry 2-3 minutes until wilted.
Add spinach, stir-fry 1 minute until just wilted.
Add cooked rice and white beans, toss everything together for 2-3 minutes until heated through.
Season with salt, pepper, and squeeze of lemon juice.
Drizzle with remaining olive oil, toss to coat.
Serve in bowls, topped with toasted sunflower seeds.