Post by braided-rug on Jun 6, 2007 11:18:06 GMT 10
I love silverbeet and when we had a vegetable garden we always grew it. It is actually chard, but we call it silverbeet here. It stays in the garden over winter ready to pick whenever you need it. The wrapped ones in the supermarket also keep well in the fridge.
I did use it for lasagne, but used a recipe for spinach. So was interested when I saw this recipe specifically for silverbeet.
1. Heat oil in a large saucepan on mediumhigh heat. Cook onion, garlic and chorizo, stirring, for 5 minutes until onion is soft. 2. Add stock, 1L water and potatoes. Bring to the boil, simmer over medium heat for 12 minutes until potatoes are tender, then add silverbeet. Cook for 2 minutes until just wilted. Season. Serve with bread.
delicious. - June 2005 , Page 78 Recipe by Nancy Duran
1 Combine stock and beans in a medium pan. Cover and bring to boil. Remove from heat. Using a slotted spoon, remove beans from stock. Allow beans to cool, then peel, discarding shells.
2 Heat oil in a large pan. Add eschalots and garlic. Cook, stirring, until eschalots are soft. Add pancetta. Cook, stirring occasionally, until lightly browned. Add rice to pan. Cook, stirring, until coated in oil. Add wine. Cook, stirring, until liquid has been absorbed.
3 Add 1 cup stock at a time. Cook, stirring continuously, over a medium heat, for about 25 minutes, only adding the next cup of stock after the liquid has been absorbed. Add the silverbeet and broad beans with the last cup of stock. Cook for a further 5 minutes until the liquid has been absorbed and the beans heated through. Stir in grated parmesan.
4 Serve risotto topped with shaved parmesan. Garnish with oregano leaves.
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