Gluten free and can easily be Dairy free

Serves :

4

This is a delicious but very simple dish and is one of my favourite stock recipes when I have a head of chard that needs a home. The original Abel and Cole recipe suggests using white rice for speed but I only cook with brown rice, it is so much more nutritious and interesting plus it really doesn’t take much longer to cook.

RECIPES TITLE :

Chilli Chard Rice with Buttered Cashews

Prep time :

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Ingredients :

• I loaded cup brown rice cooked in 2 loaded cups of water
• 1 tbsp olive oil
• 1 onion, thinly chopped
• 3 garlic cloves, finely chopped
• 1 small red chilli, finely chopped (you choose whether to leave seeds in or not!)
• 4-6 large handfuls of chard or spinach
• 1 lemon, zest and juice
• 2 tbsp butter (if dairy free you could use olive or coconut oil here with a little salt)
• 2 handfuls of raw cashew nuts

Instructions :

1. Put the rice and water into a pan, stir and cover then leave to boil for approx 20 mins (10 mins if you choose the white rice option)
2. In another pan fry onion in a little olive oil with a pinch of salt, once looking cooked add chilli and garlic cook for one more minute.
3. Add chard/spinach with lemon juice and zest.
4. When rice is cooked add and mix everything together.
5. Dish up and then use the pan to quickly cook the cashews in the butter or oil.
6. Once cooked, throw the nuts on the top and eat.