Ingredients
- 200.0 g Chard
-
130.0 g Spinach
Available in box
- 4.0 piece Spring Onions
- 80.0 ml Olive Oil
- 2.0 clove Garlic
- 125.0 g Rice
- 1.0 to taste Salt & Pepper
- 1.0 piece Lemon
- 280.0 g Cooked White Beans
- 65.0 g Sunflower Seeds
Instructions
- 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.
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This weeks box stars
Carbassa
Topinambo
Enciam
Maravella
Pak Choi
Espinacs
Broccoli
Farigola
Col Kale
Cavolo Nero