A recipe courtesy of The Conscientious Chef!
What you need
- Beetroot (raw)
- A few cloves of garlic
- Chard and/or spinach and/or beetroot leaves (large leaves are just fine)
- Broad beans
- Rice (I prefer brown)
- Olive oil
- Salt and Pepper
What to do
- Wash and dice (about 1cm squared) the beetroot, place on a roasting tray, drizzle with a little olive oil (making sure all surfaces are covered but not drenching). Peel and crush a few cloves of garlic and mix among beetroot pieces. Add salt and pepper as preferred. Cover tray in aluminium foil and place in the oven at 175 degrees C for about 30 min.
- Give yourself some time to shell the broad beans from their pods (for this recipe I keep the skins on). A good tip I have learnt is to pop them out of their shells by pressing on where the broad bean is inside its pod with both thumbs whilst holding the pod (I will make a video demonstration if necessary as it’s a really useful technique!). I my opinion the more broad beans the better!
- Give the rice at least 20 mins to cook (so maybe put it on half-way through the broad bean shelling – depending on the amount). I like to give it plenty of water, so that it doesn’t have a chance of sticking to the bottom of the pan, and I like to add a pinch of salt and a tsp of stock to the water. Try before draining – when you’re satisfied that it’s done (and not overly fluffy) drain and allow to cool.
- Wash and chop (roughly into 1cm wide strips) the leaves of chard and/or spinach. Cook them in a large pan with a drizzle of olive oil until nicely wilted.
- Blanch (in other words cook in boiling water for about 5 mins until tender) the broad beans in lots of water – try one before taking them out. Skins should wrinkle when drained.
- Put it all together in the biggest pan and enjoy! This is great as a left-over for a cold salad lunch too.